Recipe

Romaine Hearts With Pipián Recipe

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Ingredients

Directions

Step #1 Discard chili stems.
Step #2 Shake out & discard chili seeds.
Step #3 Put chilies in a bowl & pour 1 1/2 c boiling water over them.
Step #4 Let stand until soft, 6 to 7 mins.
Step #5 Meanwhile, stir or shake pumpkin seeds until they smell lightly toasted, in an 8- to 10-inch frying pan over high heat, 2 to 3 mins.
Step #6 Put pumpkin seeds in a mixer or food processor/blender.
Step #7 Lift chilies from soaking liquid & add to mixer.
Step #8 Add garlic, tomatoes, vinegar, & cilantro.
Step #9 Whirl, adding enough chili-soaking liquid (about 1/2 c) to make pipián mixture thin enough to scoop but not drippy.
Step #10 Add salt to taste.
Step #11 Scrape pipián into a small bowl.
Step #12 Stand romaine lettuce leaves, stem ends down, in closely fitting bowl & drop ice cubes among the leaves to keep them crisp.
Step #13 To eat, scoop leaves into pipián dressing.
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