Serves: 5
Total Calories: 324
1. In a dry medium skillet over medium heat toast the chile pieces until pliable and aromatic, 8 to 10 seconds. Put the chiles in a bowl and cover with hot water. Soak about 20 minutes or until softened.
2. In the same skillet, toast the pumpkin seeds, stirring, until they start to brown and pop around in the pan, about 1 minute. Transfer to a bowl to cool. When the seeds are cool, pulverize in a spice grinder to a fine powder. (I use a coffee grinder reserved for spices.) Reserve in a bowl.
3. Drain the chiles, discarding the liquid, and put in a blender. Add the tomatoes, onion, garlic, cumin, cinnamon, cloves, and 1 cup of the chicken broth. Blend until smooth. Add the reserved ground pumpkin seeds and blend as smooth as possible.
4. In a medium saucepan, heat the lard or oil over medium heat. Add the blended sauce, remaining chicken broth, and salt. Bring to a boil, stirring, then reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the flavors blend and the sauce thickens to the consistency of thick cream, about 15 minutes. Adjust seasoning. The sauce is ready to use, or store in a covered container for up to 3 days refrigerated, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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