Mexico--Pipian Rojo
2 ounces whole dried ancho chiles
2 ounces whole dried guajillo chiles
1 quart water
3/4 pound Roma tomatoes
1/2 cup finely chopped white onion
2 tablespoons olive oil
4 ounces green unroasted pumpkin seeds, about 1 heaping cup
6 cloves garlic, roasted and peeled
2 chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1/2 cup dry-roasted peanuts
1/2 teaspoon ground allspice
2 teaspoons canela or 1 teaspoon cinnamon
pinch ground cloves
1 teaspoons salt
1 teaspoon duck fat or peanut oil
Remove stems and seeds from ancho and guajillo chiles. Roast and rehydrate the chiles as described in the introduction to the section on dried chiles.
Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until slightly browned. Dry-roast pumpkin seeds in a saute pan for about 5 minutes until they have finished popping. Place in a blender and puree together with tomatoes to form a paste. Add the chiles, about 1/2 cup of chile water if it is not bitter (otherwise use plain water), onion, garlic, chipotles, adobo sauce, peanuts, spices, sugar, and salt, and puree further.
Add duck fat or oil to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Serve at room temperature.
Makes 5 cups.
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2 ounces whole dried ancho chiles
2 ounces whole dried guajillo chiles
1 quart water
3/4 pound Roma tomatoes
1/2 cup finely chopped white onion
2 tablespoons olive oil
4 ounces green unroasted pumpkin seeds, about 1 heaping cup
6 cloves garlic, roasted and peeled
2 chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1/2 cup dry-roasted peanuts
1/2 teaspoon ground allspice
2 teaspoons canela or 1 teaspoon cinnamon
pinch ground cloves
1 teaspoons salt
1 teaspoon duck fat or peanut oil
Remove stems and seeds from ancho and guajillo chiles. Roast and rehydrate the chiles as described in the introduction to the section on dried chiles.
Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until slightly browned. Dry-roast pumpkin seeds in a saute pan for about 5 minutes until they have finished popping. Place in a blender and puree together with tomatoes to form a paste. Add the chiles, about 1/2 cup of chile water if it is not bitter (otherwise use plain water), onion, garlic, chipotles, adobo sauce, peanuts, spices, sugar, and salt, and puree further.
Add duck fat or oil to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Serve at room temperature.
Makes 5 cups.
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