Pipián rojo – chicken in red pumpkin-seed and chilli sauce

Ingredients for 4 portions

• 1 kgChicken legs, split into drumsticks and thighs
• ≈ 1.5 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the broth
• to tasteSalt
• 120 gPumpkin seeds, hulled, raw
• 2 tbspSesame seeds
• 2Ancho chiles, seeded
• 4Guajillo chiles, seeded
• 2Tomatoes
• ½Yellow onion, for the sauce
• 2 clovesGarlic, for the sauce
• 1 mlCinnamon, or a small piece of cinnamon stick
• 2Cloves
• 3 berriesAllspice
• 1 mlCumin
• 2 tbspLard

On the side

• 12Corn tortillas

Method

1. Put the chicken in a pan with the water, the piece of onion, the garlic for the broth and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 25 minutes, until the chicken is cooked through.
3. Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium-low heat, stirring, for 5 minutes, until they puff up and start to pop without darkening. Tip them out and toast the sesame seeds for 2 minutes, until golden.
4. Toast the chillies in the same pan for a few seconds a side and soak them in hot water for 10 minutes. Char the tomatoes and the onion and garlic for the sauce in the pan for 8 minutes, turning, until blackened in spots.
5. Lift out the chicken and strain the broth. Blend the seeds, drained chillies, tomatoes, onion and garlic with the cinnamon, cloves, allspice, cumin and 500 ml of the broth until completely smooth.
6. Melt the lard in a casserole over a medium-low heat, pour in the sauce (careful, it spits) and fry for 8 minutes, stirring all the time so it doesn't catch, until it thickens and darkens.
7. Add broth until the sauce is creamy, like double cream, and add the chicken. Simmer over a low heat for 15 minutes, stirring often; don't let it boil hard or the sauce will split. Season with salt.
8. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
9. Serve the chicken with plenty of sauce and the warm tortillas.

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