Pueblan Green Pumpkin Seed Sauce Recipes

Steps:

• What to Do 1.Poach a chicken. Strain the broth, discarding the solids, and spoon off any fat that rises to the top. 2. The pumpkin seeds: In a skillet set over medium heat, spread out the pumpkinseeds and toast, stirring regularly, until all have popped and turned golden (no darker); once they start popping, about 5 minutes. Cool on a plate; reserve some for garnish. 3. The sauce: In a blender, combine the cooled pumpkinseeds with the remaining half of the onion and garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups of the chicken broth and blend to a smooth puree. Heat the oil in a (4-quart)saucepan over medium. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. 4. Scrape the sauce into a blender, blend to a smooth puree; if necessary add a little extra broth to give the sauce a medium consistency. Rinse your saucepan, return the blended sauce to it, taste and season with salt. Add the chicken and warm (but don't bring to a simmer) over medium-low heat, about 10 minutes.

Steps:

• In a large 12-inch heavy skillet set over medium heat, spread out the pumpkin seeds and toast, stirring regularly,until all have popped and turned golden. About 5 minutes. Spread out on a plate to cool; reserve a couple of tablespoons for garnish. In a blender, combine the cooled pumpking seeds, onion, garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups chicken broth and blend to a smooth puree. Heat the oil in a large heavy saucepan over medium heat. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 more cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. Scrape the sauce into a blender, loosely cover and blend to a smooth puree; if necesary add a little extra broth to give the sauce a medium consistency. Rinse the saucepan, return the blended sauce to it, taste and season with salt. Sauce may be prepared a couple of days ahead Ladle over MARGARITA CHICKEN and decorate with the additional pumpkin seeds and cilantro sprigs.