ENCACAHUATADO 6 servings

INGREDIENTS

2

chicken legs and thighs (attached), cooked with bone and skin
1

chicken breast, cooked with bone and skin, halved

PARA LA SALSA

2

beefsteak tomatoes, roasted, peeled and seeded
1 3 cm (1 in) cinnamon stick, roasted
¼ onion, roasted
2 cloves garlic, roasted and peeled
1 pinch dried thyme
2 allspice corns, roasted
1 leaf of orange, roasted
½ hard tortilla, chopped
2

slices bread (bolillo or French bread), crumbled
½

tablespoon lard or 1 tablespoon corn oil
250 g (1/2 lb) peeled unsalted peanuts, roasted
1 l (1 qt) broth
salt to taste

TO SERVE

corn tortillas

PROCEDURE

Grind the first 9 ingredients of the sauce. Warm the lard or corn oil in a saucepan over low heat and fry the mixture.
Grind peanuts with some broth and add to the sauce. Continue cooking, adding broth as needed to arrive at a thick, creamy pipián-style sauce, then season. Add the chicken pieces and bring to a boil.
Serve hot with corn tortillas.

GLOSS

The encacahuatado is a variety of traditional pipián or pepián, heirs to pazkales, pre-Hispanic sauces described by Fray Bernardino de Sahagún whose base is pumpkin seeds and red pepper. Among pepianes prepared in Mexico, there are some that do not include meat, but rather chayote, green beans, beans or tender chilacayotes, among sundry other vegetables.

Products

Peanut
Tomato common