Pipian Sauce

Ingredients:

4 mild New Mexican red chiles
1/2 cup blanched almonds
3/4 cup dry pumpkin seeds, peeled
1 slice toast
1 clove garlic, minced
3 cups chicken broth or water
1/2 cup vegetable oil
1 tsp. salt

Instructions:

After cleaning the chiles (save the seeds), wash and soak the pods in some warm water to cover for about 20 minutes.

Toast the pumpkin seeds, almonds and chile seeds in a dry skillet, then grind together with the soaked chiles, toast and garlic, making a smooth paste. Add the broth or water, as much as required, and cook over low heat until the sauce thickens. Remove the pipian sauce from the heat and add some very hot oil to the sauce. Return it to the heat and cook slowly, stirring constantly, until the oil comes to the surface. Add the salt last, as it will curdle if the salt is added any sooner.

To serve, add 4 pounds of cooked poultry wings, breasts, thighs and legs to the sauce and heat an additional 20 minutes, then serve with warm flour tortillas and queso fresco.

Yields 6 servings.