Rosalia Sr.'S Pollo Pipian - cooking recipe

Ingredients

Chicken
1 whole 4-pound/1 kg chicken, cut in pieces
olive oil, for searing
1 head garlic, halved
1 onion, quartered
salt & freshly ground black pepper
Sauce
1/2 cup/ 125 ml pumpkin seeds, toasted
1/2 cup/ 125 ml sesame seeds, toasted
6 garlic cloves, peeled and roasted
4 guajillo chilies, roasted
1 ancho chili, roasted
2 whole cloves
2 onions, quartered and roasted
one 1/2-inch cinnamon stick
salt & freshly ground black pepper
1/2 cup/ 125 ml chicken stock (or water)
fresh cilantro leaves, for garnish
corn tortilla, for serving

Preparation

For the chicken:
In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside.
For the sauce:
Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajillo chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.