Piplanblanco Khalo Recipe

Toast seeds and nuts

In a dry skillet over medium heat, toast the pepitas (2 cups) until lightly golden and fragrant, about 4–5 minutes. Add the almonds (0.5 cups) and toast another 2–3 minutes, then transfer to a bowl.

Sauté aromatics

In the same skillet, heat the oil (1 tbs) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes. Add minced garlic (3 cloves) and chopped chiles (2, seeded), cooking 1–2 minutes more until fragrant.

Combine seeds with aromatics

Return the toasted pepitas and almonds to the skillet and stir to coat with the aromatics for 1–2 minutes.

Add tortillas and broth

Stir in the torn corn tortillas (2) and pour in the chicken broth (2 cups). Simmer gently for about 10 minutes until the tortillas break down and the mixture is saucy.

Blend the sauce

Carefully transfer the mixture to a blender. Add cilantro (0.5 cups), salt (1.5 tsp), cumin (0.5 tsp), and cinnamon (0.25 tsp). Blend until very smooth, about 1–2 minutes. Return the sauce to the pot.

Season and adjust thickness

If needed, thin the sauce with a splash more broth and bring to a gentle simmer. Taste and adjust salt and spices as desired.

Cook the chicken

In a separate pot, simmer the chicken thighs in lightly salted water until cooked through, about 15–20 minutes. Remove and shred the meat.

Finish the chicken in the sauce

Stir the shredded chicken into the sauce. Simmer for 10 minutes to meld flavors.

Finish and serve

Stir in lime juice (1 tbs). Garnish with extra cilantro if desired. Serve Pipian Blanco Khalo with white rice, warm tortillas, and a lime wedge.