How to make it

  • Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas. Grind with the chiles and parsley, very fine. In the same skillet with 1/4 cup cooking oil, add a little of the chicken stock. Stir the mixture and add the remaining stock. Add salt & pepper to taste. Add roux, stir, remove from fire.
  • Keep in refrigerator. Heat only when you need to use it.

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