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Add a photoServings: 4
Ingredients
- 3 x Pasilla chiles (dry) seeded
- 4 x Ancho or possibly Mulato chiles (dry) seeded
- 1 lrg White onion minced
- 1 c. Pumpkin seeds
- 2 Tbsp. Sesame seeds
- 1/2 tsp Cinnamon
- 1 Tbsp. Cumin grnd
- Â Â Peanut oil
- 1 tsp Peanut butter
- Â Â Warm chicken stock or possibly beer
Directions
- Something I concocted this weekend. I made monkfish enchiladas with this:
- Place chiles in a glass bowl. Cover with boiling water for 10-15 min to reconstitute. Drain. Puree in blendor or possibly food processor or possibly molcajete.
- Reserve
- Toast pumpkin seeds. Toast sesame seeds. Grind them finely. Add in these with other dry ingredients to chile puree.
- Saute/fry onions in peanut oil til nearly caramelized. Add in chilepaste & peanut butter. Saute/fry for 10-15 min, adjusting fluid with chicken stock or possibly beer as needed.
- Use as an enchilada sauce or possibly use as a base to cook chicken, fish, shrimp, pork, venison in a guisado.pipian.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 291 | 68% |
| Total Fat 32.71g | 41% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 957mg | 27% |
| Total Carbs 21.95g | 6% |
| Dietary Fiber 8.8g | 29% |
| Sugars 2.31g | 2% |
| Protein 20.71g | 33% |
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