Ingredients
- 2 ounces sesame seeds , toasted
- 2 ounces pumpkin seeds , toasted
- 5 large roma tomatoes , roasted
- 4 large tomatillos , peeled and roasted
- 1 dried Guajillo chili pepper seeds removed and toasted
- 10 whole peppercorns
- 1/2 cinnamon stick
- 1-2 cups water , or stock, as needed
- 1 pan frances , or two hot dog buns
Servings:
Units:
Instructions
- Roast the tomatoes, tomatillos, dried peppers and peppercorns in an ungreased comal (you could also use a dry skillet) over medium-high heat. Set them aside once they are blackened.
- Reduce the heat to medium-low and toast the pumpkin and sesame seeds. Keep everything moving so they don’t burn.
- Finely grind the toasted, cooled seeds in a blender.
- To the blender add the other toasted ingredients, cinnamon stick and water. Blend until fairly smooth.
- Add the bread and blend until smooth. Add more liquid if necessary.