Pipian Rojo
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 ounces whole dried ancho chiles 2 ounces whole dried guajillo chiles 1 quart water
3/4 pound Roma tomatoes 1/2 cup finely chopped white onion 2 tablespoons olive oil
4 ounces green unroasted pumpkin seeds (about 1 heaping cup) 6 cloves garlic, roasted and peeled 2 chipotle chiles in adobo sauce
1 teaspoon adobo sauce 1/2 cup dry-roasted peanuts 1/2 teaspoon ground allspice
2 teaspoons canela (or 1 teaspoon cinnamon) pinch ground cloves 1 teaspoons salt
1 teaspoon duck fat (or peanut oil)



1 Remove stems and seeds from ancho and guajillo chiles. Roast and rehydrate the chiles as described in the introduction to the section on dried chiles.
2 Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until slightly browned. Dry-roast pumpkin seeds in a saute pan for about 5 minutes until they have finished popping. Place in a blender and puree together with tomatoes to form a paste. Add the chiles, about 1/2 cup of chile water if it is not bitter (otherwise use plain water), onion, garlic, chipotles, adobo sauce, peanuts, spices, sugar, and salt, and puree further.
3 Add duck fat or oil to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Serve at room temperature.

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