INGREDIENTS

3 lbs. Whole Chicken Fryer Cut-up   
4 Ancho Chiles   
1.25 oz. (1/4 cup) Lard or Shortening   
16 oz. (4 cups) Roasted Pumpkin Seeds (Pepitas)   
9 oz. (2 2/3 cups) Sliced White Onion   
1 oz. (3 Tbsp.) Minced Garlic   
2 Serrano Chiles   
1/2 tsp. Peppercorns   
1/2 tsp. Allspice Berries   
1/4 inch piece Cinnamon Stick   
4 Cloves   
1/2 tsp. Chopped Fresh Thyme   
1 12" Mission Flour Tortilla, torn into pieces   
3 oz. (2/3 cup) Blanched Peanuts   
24 oz. (3 cups) Reduced Sodium Chicken Broth   
1 tsp. Granulated Salt   
0.5 oz. (1 tsp.) Salt   
0 Sliced White Onions and Pepitas for garnish   
0 Mission Corn Tortillas   

DIRECTIONS

1.) In a large heavy pot, place chicken and cover with water and salted water. Cook over a high flame and cook until chicken is very tender. Drain and set aside.

2.) Remove stems and seeds from Ancho chiles and place in a saucepan and cover with water. Cook over a medium high flame for 15 minutes or until very soft, set aside. In a separate frying pan melt half of the lard over medium high heat. Sauté the next 11 ingredients. Continue sautéing until ingredients are very tender and fragrant. Transfer to a blender (may be done in batches) and add chiles and 1 cup chicken broth. Puree to a very smooth consistency. Additional chicken broth may be added to adjust thickness and facilitate blending.

3.) To finish the sauce, heat the remaining lard in a large pot over medium heat. Add the blended sauce and sauté for 3 minutes and stir. Add more chicken if desired to thin out, season with sugar and salt.

4.) To serve, cover the chicken with a generous amount of Pipián sauce. Garnish with sliced white onions and pepitas. Serve with warm corn tortillas.