Something I concocted this weekend. I made monkfish enchiladas with this: Place chiles in a glass bowl. Cover with boiling water for 10-15 minutes to reconstitute. Drain. Puree in blendor or food processor or molcajete. Reserve Toast pumpkin seeds. Toast sesame seeds. Grind them finely. Add these with other dry ingredients to chile puree. Saute onions in peanut oil til nearly caramelized. Add chilepaste & peanut butter. Saute for 10-15 minutes, adjusting fluid with chicken stock or beer as needed. Use as an enchilada sauce or use as a base to cook chicken, fish, shrimp, pork, venison in a guisado.pipian. "Theodore B. Samsel"
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 335.5mg||9 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 6.3g|
|Protein 9.9g||14 %|
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Calories per serving: 236
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