Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

Name: Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)
Total time: 80
Yield: 6
Ingredients: 6 tomatoes; 8 fresh tomatillos, husks removed; 1 onion, peeled; 2 garlic cloves; 2 tablespoons sesame seeds; 2 tablespoons hulled pumpkin seeds; 1 thick slice of French baguette; 4 sprigs fresh cilantro; 1 teaspoon salt; 2 black peppercorns; 3 cups chicken broth; 0.25 cup olive oil; 1 chayote, cut into 8 pieces; 4 potatoes, thickly sliced; 1 cup fresh corn kernels; 3 cups chicken broth

Recipe by El_Ixto from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

6 servings

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6 tomatoes
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8 fresh tomatillos, husks removed
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1 onion, peeled
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2 garlic cloves
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2 tablespoons sesame seeds
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2 tablespoons hulled pumpkin seeds
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1 thick slice of French baguette
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4 sprigs fresh cilantro

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1 teaspoon salt
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2 black peppercorns
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3 cups chicken broth
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0.25 cup olive oil
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1 chayote, cut into 8 pieces
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4 potatoes, thickly sliced
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1 cup fresh corn kernels
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3 cups chicken broth

Instructions

Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.