Pipianblanco F. Khalo Recipe

Pipian Blanco directions

1. 1

   Toast seeds and tortilla

   In a dry skillet over medium heat, toast pepitas (pumpkin seeds) until lightly golden. Transfer to a plate. In the same skillet, lightly toast almonds and white sesame seeds until fragrant, 1-2 minutes more. Add torn corn tortilla and toast 1-2 minutes until crisp. Remove from heat.

2. 2

   Sauté aromatics

   In a tablespoon of olive oil, sauté onion until translucent, about 4 minutes. Add minced garlic and cook another 1 minute.

3. 3

   Blend base

   In a blender, combine toasted pepitas, almonds, sesame seeds, tortilla, onion, garlic, cumin, cinnamon, oregano, cilantro leaves, and 1 cup of broth. Blend until very smooth, adding more broth if needed to reach a pourable consistency.

4. 4

   Cook sauce

   Pour the blended mixture into a pot. Add the remaining broth and simmer over medium-low heat, stirring occasionally, for 15-20 minutes until sauce thickens. If desired, whisk in milk to thin slightly.

5. 5

   Finish and optional chicken

   Season with salt to taste. If using, fold in shredded cooked chicken and simmer for 5-7 minutes to heat through. Stir in crema or a splash of cream if using, to enrich the sauce. Garnish with fresh cilantro leaves before serving.