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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in with some new cookware. Ingredients:
1 whole cooked chicken (remove skin and bones) |
1/2 lb hulled pumpkin seeds or 1/2 lb hulled squash seeds |
1/2 cup toasted sesame seeds |
1/4 cup masa corn flour |
2 garlic cloves |
4 large dried red chilies or 4 serrano chilies |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
4 cups chicken broth |
salt and pepper |
4 corn tortillas or 4 flour tortillas |
Directions:
1. Cut chicken into chunks.
2. In a non-stick frying pan lightly brown the masa, pumpkin seeds, chilis, and garlic in oil. Grind the masa mixture in a food processor or blender into a paste.
3. Put paste back into the frying pan and stir in enough chicken broth to form a smooth sauce. Simmer until well blended.
4. Add the cut-up chicken, salt, and pepper. Stir to coat chicken and simmer for another 10 minutes and serve with the tortillas.
5. NOTE: Do not use any flour other than masa flour, or Masa Harina as a substitute will not produce the same results.
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