Ingredients

• 1 cup of plain peanuts.
• 1 cup of green pepita.
• 1 toasted bolillo.
• 1 fried tortilla.
• 3 leaves of lettuce any type, except purple.
• 1 handful of coriander.
• 1 handful of parsley.
• 1 handful of epazote.
• 15 radish leaves.
• 3 serrano peppers depends on the spiciness we want.
• 2 Cuaresmeño peppers depends on the spiciness we want.
• 2 poblano peppers roasted, peeled and deveined.
• 3 cloves of garlic.
• 1/2 large white onion.
• 500 grams of green tomatillo.
• 2 bay leaves.
• 5 black peppers.
• 5 cloves.
• 1/2 teaspoon cumin.
• 1 tablespoon of powdered chicken consommé.
• Lard.
• Chicken broth.

Preparation

• We put a pot on the fire.
• We add water.
• Add the green tomatillos.
• Leave in the fire for 20 minutes until they change color.
• We put a pan on the fire.
• Add a tablespoon of butter.
• Let it melt.
• Add the seeds.
• Fry for 3 minutes remove and set aside.
• In the same pan add the peanuts.
• Fry for 3 minutes remove and set aside.
• Add a tablespoon of butter.
• Let it melt.
• Add the onion.
• add the cuaresmeño peppers.
• Add the serrano peppers.
• Let fry for 10 minutes moving constantly.
• Add the garlic.
• Let fry for 5 minutes moving constantly.
• We remove and reserve.
• In the same pan, add the bolillo.
• Fry for 5 minutes constantly turning.
• We remove and reserve.
• We place the blender.
• Add a cup of chicken broth.
• Add the seeds.
• Add the peanut.
• Blend if necessary add more chicken broth.
• Add the tortillas.
• Add the bolillo if necessary add more chicken broth.
• Remove and reserve the seed paste.
• We place the blender.
• Add the tomatillos.
• Add the poblano peppers.
• Add the lettuce.
• Add the radish leaves.
• Add a little chicken broth.
• We blend.
• Add the cilantro.
• Add the parsley.
• Add the epazote.
• Add the Cuaresmeño chili.
• Add the serrano chili.
• Add the garlic.
• Add the onion.
• Add the bay leaves.
• Add the cloves.
• Add the pepper.
• Add the cumin.
• Add the chicken consommé powder.
• Add salt to taste.
• Blend perfectly if necessary add more chicken broth.
• We booked.
• We put a pot on the fire.
• Add 3 tablespoons of butter.
• Let it melt.
• Add the seed paste.
• Let it boil without stopping stirring.
• Add the second liquefied mixture.
• Move until incorporated.
• Let it boil for 15 minutes without stopping moving.

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