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I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.
- 1⁄2 cup raw pumpkin seeds or 1⁄2 cup pepitas
- 1 teaspoon cumin seed
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 teaspoon dried Mexican oregano
- 10 tomatillos, husked, washed and quartered
- 1 serrano chili
- 2 garlic cloves, peeled
- 2 romaine lettuce leaves
- 1⁄8 teaspoon ground cinnamon
- 1 bunch cilantro, stems and leaves
- 2 radish tops
- 1 small onion, quartered
- 1 1⁄2 teaspoons salt
- 2 tablespoons olive oil
- 2 cups chicken stock
- 3 large boneless skinless chicken breast halves
- 1 bunch radish, thinly sliced, for garnish
- Place a dry cast-iron skillet over low heat.
- Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
- Do not brown.
- Set aside to cool and then grind in a blender or food processor to a powder.
- Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
- Puree until smooth.
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large saucepan over high heat.
- Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
- Stir in the stock, reduce the heat and simmer 10 minutes.
- Turn the heat up to high and bring to a boil.
- Stir in the ground nut mixture and remove from the heat.
- Puree in a food processor or blender, in batches if necessary.
- Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
- Place the chicken breasts in the sauce and bring to a boil over moderate heat.
- Cover with foil, transfer to the oven and bake 20 minutes.
- Serve the chicken and sauce over a bed of white rice.
- Sprinkle the radish slices over the top.
This is fantasic!!! reminds me of Casa Mole in Rosarito baji Calif. very very good
We loved this and have made it twice in the last 30 days. It is a little work (we work from a fresh pumpkin) but worth it. The flavor is wonderful, but we did not appreciate the thin sauce that was the result of straining all of the tomatillo texture out. So, the 2nd attempt we added the seeds into only about 2 cups of the sauce (reserving the rest) and then strained that bit and added back the reserved sauce. this texture worked better for us. My MIL (and family) is from Mex City and this is the way she knows it. She admits that the flavor is very authentic. Muchas gracias for this great recipe!
I have been making a very similar recipe to this for years, using it for both chicken and lean pork. The recipe I make has no radishes or cinnamon, but more chilis and lettuce (4 cups). I also have come to like a mixture of nuts. I usually use pepitas and almonds (or pistachios). Sometimes I cook it in the crock pot. It is absolutely delicious and a definite favorite!