Cuisine  |  See all recipes with poultry main-dishes salsas or in region Veracruz

Chicken in sesame seed, pumpkin seed and chile sauce: Tlatonile de pollo by Karen Hursh Graber © 2008

This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz.

This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella de' Angeli and Giorgio de' Angeli. It is also good made with pork.


For the chicken:

    • 2 pounds of chicken leg and thigh pieces
    • 2 quarts water
    • 2 large cloves garlic, peeled
    • ½ medium onion, peeled
    • salt to taste

    For the tlatonile:

    • 15 comapeño chiles, seeded
    • 1 ancho chile, seeded and deveined
    • 1 cup sesame seeds
    • 1 cup pumpkin seeds
    • 4 tablespoons corn oil
    • 1-2 sprigs epazote

Cook the chicken in the water with garlic, onion and salt until cooked through, about 40 minutes. Strain and reserve the broth.

In a dry pan, roast the chiles, sesame seeds and pumpkin seeds until the chiles are just fragrant, turning them once. Make sure not to cook them for too long, since scorching them imparts a bitter flavor. Grind the chiles and seeds with a little broth in a blender or molcajeteto form a paste.

Heat the oil in a large pot or cazuela, add the chile paste and cook, stirring constantly, for15 minutes. Add 1 ½ cups of the reserved broth, the cooked chicken pieces and the epazote. Let the tlatonile cook for another 10 minutes over low heat, adding more broth if necessary. It should have the consistency of heavy cream.

Serve with white rice. Serves 6.


Link to Source Article
Open Sesame: Gateway to a World of Flavor
Published or Updated on: May 1, 2008 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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