Pipian Amarillo

Instructions

1. Heat a skillet over medium heat and toast the sesame seeds and pumpkin seeds, stirring constantly, until they are golden brown and fragrant, about 3-5 minutes. Remove from the skillet and set aside.
2. In the same skillet, toast the guajillo and ancho chiles for about 1-2 minutes on each side, being careful not to burn them. Set them aside.
3. In a blender, add the toasted seeds, toasted chiles, chopped onion, garlic, oregano, cumin, and half a cup of chicken broth. Blend until smooth, adding more broth if necessary to achieve a smooth consistency.
4. In a saucepan, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt. Cook the chicken until it’s browned on all sides, approximately 5-7 minutes.
5. Lower the heat to medium and add the blended sauce to the saucepan with the chicken. Stir well to coat the chicken evenly.
6. Add the remaining half cup of chicken broth to the saucepan. Bring the mixture to a gentle simmer, cover, and let it cook, stirring occasionally, for 15 minutes or until the chicken is cooked through and the sauce has thickened.
7. Serve Pipian Amarillo hot with fresh rice or warm tortillas on the side.