Romaine Hearts with Pipián
Notes: If making dressing up to 1 day ahead, cover airtight and chill. Serve at room temperature. Buy romaine hearts or use tender inner leaves from heads of romaine lettuce.
Yield: Makes about 1 1/2 cups pipián; 8 servings
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Amount per serving
- Calories: 39
- Calories from fat: 36%
- Protein: 1.9g
- Fat: 1.5g
- Saturated fat: 0.3g
- Carbohydrate: 6g
- Fiber: 2g
- Sodium: 6.2mg
- Cholesterol: 0.0mg
- 3 dried California or New Mexico chilies (4 to 5 in.)
- 1/2 cup shelled roasted pumpkin seeds (pepitas)
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 3/4 cup chopped Roma tomatoes
- 1/2 cup lightly packed fresh cilantro
- 24 to 32 romaine lettuce leaves (6 to 7 in.), rinsed and crisped
- Ice cubes
- 1. Discard chili stems. Shake out and discard chili seeds. Put chilies in a bowl and pour 1 1/2 cups boiling water over them. Let stand until soft, 6 to 7 minutes.
- 2. Meanwhile, in an 8- to 10-inch frying pan over high heat, stir or shake pumpkin seeds until they smell lightly toasted, 2 to 3 minutes.
- 3. Put pumpkin seeds in a blender or food processor. Lift chilies from soaking liquid and add to blender. Add garlic, vinegar, tomatoes, and cilantro. Whirl, adding enough chili-soaking liquid (about 1/2 cup) to make pipián mixture thin enough to scoop but not drippy. Add salt to taste. Scrape pipián into a small bowl.
- 4. Stand romaine lettuce leaves, stem ends down, in closely fitting bowl and drop ice cubes among the leaves to keep them crisp. To eat, scoop leaves into pipián dressing.
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Romaine Hearts with Pipián Recipe at a Glance