With this recipe you can prepare a tasty pee, to lick your fingers!
INGREDIENTS (FOR 8 PEOPLE)
- 2 chickens in pieces, cooked with an onion.
- 2 cloves of garlic
- 1 carrot
- 1 stick of celery.
- 1 bay leaf.
- 1 cinnamon stick.
- 4 chilacayotes cooked and cut into squares.
- 4 medium potatoes cooked and cut into squares.
For the pipián:
- 250 grams of toasted sesame seeds.
- 250 grams of toasted pumpkin seeds.
- 100 grams of peeled and roasted peanuts.
- 4 guajillo pulla chiles, roasted, ginned and soaked in boiling water.
- 5 ancho guajillo chiles, roasted, ginned and soaked in boiling water.
- 2 garlic cloves, peeled and roasted, 1 cinnamon stick.
- 3 cloves.
- 4 fat peppers.
- 1/4 teaspoon of anise.
- 1 large tomato roasted, ginned and peeled.
- 1 roasted tail onion.
- 3 1/2 cups of the broth where the chicken was cooked.
- Salt to taste.
To decorate:
- Roasted amaranth.
- Toasted and roughly chopped pumpkin seeds.
- Roasted and roughly chopped peanuts.
PREPARATION
Cook the chicken with the ingredients and water to cover. Once cooked, the chicken is removed and the broth is strained and set aside.
The pipián. All the ingredients are blended together with a little of the broth in which the chicken was cooked. The liquefied is poured into a casserole and the rest of the broth is added; let it simmer until well seasoned, stirring very gently with a wooden spoon (from the outside in because it can be cut). It should not wiggle a lot. The chicken, the chilacayotes and the potatoes are added, and all this is left to cook for a few more minutes. To serve it, it is placed on the serving platter, sprinkled with the seeds, peanuts and amaranth and served with ayocotes from the pot or white rice and freshly made tortillas.
Note. If it is too thick, add a little more broth. Chicken can be substituted for beef, pork, and even fish or shrimp.
