Ingredients

Method

In a large pot, combine the chicken, water, onion, garlic, and salt. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chicken is tender.

Meanwhile, in a dry pan, toast the sesame seeds and pumpkin seeds until golden. Remove from the pan and set aside.

In the same pan, toast the tomatoes, tomatillos, and chiles until charred. Remove from the pan and set aside.

In a blender or food processor, combine the toasted seeds, tomatoes, tomatillos, chiles, and cilantro. Process until smooth.

Once the chicken is cooked, remove it from the pot and set it aside. Strain the broth, discarding the solids.

Return the broth to the pot and add the pureed seed mixture. Bring to a boil, then reduce the heat and simmer for about 15 minutes.

Add the cooked chicken to the pot and continue to simmer for another 15 minutes.

Serve the Pepián with cooked rice or tortillas.