Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Pumpkin Seed Sauce
1 pound Mexican tomatillos
1 large white onion, chopped
1 tablespoon mashed garlic
1 poblano chile and 1 fresh jalapeño
chile, stems and seeds removed
1 cup fresh cilantro leaves (no stems)
1 teaspoon sugar
1 cup chicken stock or water
2 tablespoons butter
2 tablespoons vegetable oil
1 cup peeled pumpkinseed
2 tablespoons lard (no substitute)
1 tablespoon chicken bouillon granules
Clean tomatillos, then boil them in 2 cups of water for 20 minutes. Drain and
purée in blender with 1/2 cup water and onion, garlic, chiles and cilantro
leaves. Pour into a bowl. Add sugar.
Over low heat, in a mixture of hot butter and vegetable oil, lightly brown the
pumpkin seeds, shaking the pan often and stirring constantly to prevent seeds
from scorching. Place seeds in blender container and add 1 cup of chicken stock
or water. Purée until thick and creamy.
Heat lard in a Dutch oven and pour in the prepared tomatillo sauce. Stir in the
pumpkin seed sauce and mix well. Simmer over medium heat for 3 minutes. Taste
for seasoning, and adjust if necessary. Add chicken bouillon granules and stir
well. Cook 2 minutes more.
To use, arrange cooked chicken pieces in a casserole. Pour the sauce over the
chicken and bake, covered, at 325 degrees F until heated through.