There are lots of variations on pipián. I considered not roasted the vegetables, just to give it a sharper flavor. I also saw some recipes that included similar spices as the ones I added in the burgers. Play around with it if you like.
pipián
4 ounces of hulled, raw pumpkin seeds (pepitas)
1 jalapeño
1/2 pound of tomatillos, husked and cut into quarters
3 garlic cloves, papery sleeves still on
1/2 - 3/4 cup chicken broth or water
1/2 small yellow onion
1/4 cup cilantro
2 tablespoons lard, melted
1/2 teaspoon sea salt, more to taste
1 teaspoon freshly ground black pepper
1. Heat a large dry skillet over medium heat. Toast pumpkin seeds for about 5 minutes, shaking around often. The seeds will pop and puff up and get a nice toasted color. Dont burn! Pour seeds into a small bowl and set aside.
2. Turn on/preheat broiler and place rack in topmost position. Line a rimmed baking sheet with foil and arrange poblano pepper (for the burgers), jalapeño, tomatillos, and garlic in a single layer. Broil for 3 minutes, then flip everything and broil for 2 - 3 minutes more. Keep an eye on the garlic, as this can burn up if theyre kind of small cloves.
3. Let the peppers cool for a bit in a closed up paper bag (optional - its not terribly hard to remove the skin without letting them steam), then remove their skin, stems, and seeds. Also remove the papery skin from the garlic cloves.
4. Place roasted ingredients (minus the poblano) in a blender, along with the broth, onion, cilantro, lard, salt and pepper. If youre worried about the spiciness, put half of the jalapeño in the blender and then add the other half after you taste the sauce. Blend ingredients until smooth. Adjust seasonings to taste.
burgers
1 poblano pepper (roasted from step 2 above)
1 1/4 pounds of ground pork
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/2 teaspoon sea salt
1 garlic clove, smashed and minced
garnish with cilantro, avocado, mango, toasted sesame seeds and fresh lime juice... extra pepitas if you remember to put some aside, and not eat them...
1. Chop up the roasted, peeled, and seeded poblano pepper and add to the ground pork, along with remaining ingredients.
2. Heat a large skillet over medium high heat with a little lard. Form the pork into about 6 burgers with a little indent in the middle. Cook for about 4 minutes, flip and cook for 2 minutes more.
Top the burgers with the garnishes. Sauteed zucchini and onions would be a nice side, or roasted potatoes. mmmmm potatoessss.
source: modernpaleo
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