Photograph of the finished Tlatonile

Mexico · Gà xốt hạt ớt Veracruz Tlatonile

Tlatonile

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 5.6 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 7.1 oz
  • Photograph of Tortilla Tortilla 4
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil ¾ cup
  • Photograph of Banana blossom Banana blossom 11.3 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Boil the chicken thighs with salt for 35 minutes, then reserve 500 ml of the broth.
  2. 2 Toast sesame seeds, pumpkin seeds, and fennel seeds separately, then toast a tortilla until slightly browned.
  3. 3 Roast each type of nut separately because they require different roasting times; roasting them together will cause the smaller nuts to burn first.
  4. 4 Roast the dried chilies for 40 seconds, then soak them in hot water for 15 minutes and blend everything with chicken broth.
  5. 5 Fry the strained sauce in oil for 12 minutes, stirring constantly, as the seeded sauce burns easily.
  6. 6 Simmer the chicken in the sauce for 20 minutes, then add the thinly sliced banana blossoms and cook for the final 8 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: boil the chicken thighs under high pressure for 10 minutes, then quickly release the pressure and reserve the broth; the seed sauce in steps 5-6 is still fried and then simmered with the lid open to prevent burning at the bottom.

Start cooking