One whole chicken, boiled and cut in pieces
1 lb. peeled pumpkin seeds
3 roasted cloves of garlic
6 ancho chiles, roasted and cleaned of seeds and veins
6 mulato chiles, roasted and cleaned of seeds and veins
a tablespoon of powdered chicken bouillon
salt and pepper
onion
2 carrots,
2 cups of water
Roasted sesame seeds, for garnish
oil and fresh oregano.

Preparation:

1. In a large pot, boil the chicken in water with half the onion, the carrots, oregano, chicken broth Salt and pepper; once the water starts to boil reduce the heat. Meanwhile, roast the pumpkin seeds in the oven, set broil, until they become golden. Soak the roasted chilies in a little hot water if the timing is right you can use the chicken broth from the first step.

2. Put in your blender the seeds, chiles, remaining half onion, garlic and salt; pour in the broth your chicken cooked in. Blend completely to liquefy and pour through a sieve to a pot over the stove with oil oil and cook to reduce to thick consistency. Season with salt to your taste, let stand a few minutes and pour over the chicken pieces on each individual plate. Sprinkle a pinch of roasted sesame over the pipián.

Serve with rice and refried beans...