A concoction made from dried chiles, ground seeds and nuts is called pipian sauce in Mexico. We have a recipe with almond butter and ancho chiles, and is superb when used with beef.
- 1 ounce ancho chiles, stemmed and seeded
- Boiling water
- 2 large garlic cloves, sliced
- 1/2 cup toasted pumpkin seeds
- 1/4 cup almond butter
- 1 tablespoon sherry vinegar
- 1/2 cup extra-virgin olive oil, plus more for the pan
- Freshly ground pepper
In a glass bowl, cover the ancho chiles with boiling water and let stand for 15 minutes. Drain the chiles. Remove any seeds and stems, and chop into large chunks.
In a food processor or blender, pulse the peppers and garlic until a smooth consistency. Add pumpkin seeds, almond butter, vinegar and 1/2 cup of warm water; pulse to a thick, coarse paste. As you blend, add 1/2 cup of olive oil steadily. Season with salt and pepper. Using a spatula, transfer the pipian sauce into a serving bowl and use over beef or poultry.