From the Mexican state of Veracruz, Tlatonile Sauce is similar to mole but with sesame and/or pumpkin seeds (pepitas). It is delicious as a sauce for chicken as well as pork.
15m
PREP TIME
1hr
COOK TIME
430
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- Chicken:
- 2 pounds bone-in chicken thighs and legs
- 1 quart water
- 3 medium garlic cloves, slightly crushed
- 1/2 large white onion, quartered
- 1 1/2 teaspoons kosher salt
- Tlatonile Sauce:
- 10 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed, seeded and torn into pieces
- 2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed, seeded and torn into pieces
- 1 cup El Guapo® Whole Sesame Seed (Ajonjolí Entero)
- 1/2 cup unsalted pepitas
- 2 tablespoons vegetable oil
- 1/4 cup cilantro leaves
INSTRUCTIONS
- 1 Place chicken, water, garlic, onion, and salt in a large saucepan. Bring to a boil. Reduce heat; simmer 45 minutes or until tender. Remove chicken from broth, reserving broth. Set aside.
- 2 For the Tlatonile Sauce, toast chilis, sesame seed and pepitas in large deep skillet on medium heat until fragrant, about 1 minute. Immediately remove from heat and place in blender container. Add reserved broth; cover. Blend until smooth.
- 3 Heat oil in saucepan on medium heat. Add chili mixture; cook and stir until thickened to consistency of heavy cream, about 5 minutes. Add chicken and toss to coat. Serve with rice and beans and garnish with additional sesame seed, if desired.
