Pipian Verde
Agustin Gaytan serves 6  

1/2 cup peeled pumpkin seeds 2 tablespoons sesame seeds 8 blanched almonds 10 sprigs cilantro 2 cups (approx) chicken broth 1/3 teaspoon cumin seeds, ground 6 black peppercorns, ground 1 tablespoon olive oil 1/2 teaspoon salt or to taste		2 tablespoons olive oil 1/2 medium white onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 green jalapeno chile, seeded and coarsely chopped 8 medium green tomatillos, coarsely chopped
fresh cilantro sprigs and red serrano chiles, halved lenghtwhwise for garnish

 

1. On a dry skillet over medium-high heat, separately toast the pumpkin and sesame seeds, stirring constantly until fragrant and they begin to change color. In the same skillet, toast the almonds.
2. Heat the oil over medium heat. Saute the onion, garlic, and green chile for 2 minutes. Add tomatillos and continue to cook for 2 more minutes
3. Reserve 2 tablespoons of the pumpkin seeds for garnish. In the blender, process the remaining pumpkin seeds, almonds, sesame seeds, garlic, onion, tomatillos, cilantro, and enough chicken stock to create a thick, smooth paste.
4. In the jolcajete or mortar and pestle, grind cumin seeds and peppercorns. Add about 2 tablespoons water to the ground spices to form a loose sauce.
5. Heat the remainder of the oil over medium high heat. Saute pumpkin seed sauce stirring constantly. Mix in the spice mixture and salt. Adjust consistency of sauce by adding more chicken broth as needed. Cook 5 more minutes over medium heat, stirring occassionally.
6. Serve with roaster quail or chicken breasts and rice, garnished with cilantro, pumpkin seeds, and halved chiles.