Entree: Mexico – Michoacan – Atapakua (Thick Purépecha chili-and-seed sauce braised with chicken or meat, typical of Michoacán)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) usable
- 3 tbsp (45 ml) vegetable oil or lard
- 6 dried guajillo chiles, stems and seeds removed (about 30 g)
- 2 dried ancho or mulato chiles, stems and seeds removed (about 10–15 g)
- 3 medium Roma tomatoes, roasted (about 12 oz / 340 g)
- 1 medium white onion, quartered (about 6 oz / 170 g)
- 3 cloves garlic
- 1/2 cup (60 g) toasted pumpkin seeds (pepitas)
- 2 tbsp (18 g) toasted sesame seeds
- 2 tbsp (18 g) blanched almonds, toasted
- 1 small corn tortilla, toasted and torn into pieces (about 15 g)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) dried Mexican oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 ml) white vinegar or lime juice (to taste)
- 1/3 cup (8 g) fresh cilantro leaves, packed
- Garnish: chopped cilantro and thinly sliced onion

Instructions

1. Toast the dried chiles briefly in a dry skillet over medium heat until fragrant, 10–20 seconds per side; do not burn. Meanwhile roast the tomatoes, onion quarters, and garlic under a broiler or on a hot comal until charred and softened. Remove skins from tomatoes if desired.
2. Place the toasted chiles in a heatproof bowl and cover with 1 cup (240 ml) hot water. Let soak 15 minutes until pliable, then drain (reserve soaking liquid).
3. In the same skillet, toast pumpkin seeds, sesame seeds, and almonds until aromatic, about 2–3 minutes. Transfer seeds and nuts to a blender. Add the toasted tortilla pieces, roasted tomatoes, onion, garlic (peeled), soaked chiles, cumin, oregano, cilantro, and 1/2 cup (120 ml) chicken broth. Blend to a smooth paste, adding reserved chile soaking liquid and additional broth as needed to reach a thick but spoonable consistency.
4. In a large skillet or Dutch oven, heat 3 tbsp (45 ml) oil over medium-high heat. Season chicken pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper, then brown in batches until golden on both sides, about 4–5 minutes per side. Transfer chicken to a plate.
5. Reduce heat to medium, add the atapakua sauce to the pot and sauté 2–3 minutes to bloom flavors. Add the remaining 1 1/2 cups (360 ml) chicken broth, stir to combine, and return the chicken pieces to the sauce, skin-side up if applicable.
6. Bring to a gentle simmer, cover partially, and cook for 30–35 minutes, turning once, until chicken is cooked through and sauce has thickened. Taste and adjust seasoning with salt and 2 tbsp (30 ml) vinegar or lime juice to brighten the flavors.
7. Serve Atapakua hot, spooning sauce over the chicken and garnishing with chopped cilantro and thinly sliced onion. Traditionally accompanied by warm corn tortillas or steamed rice. Leftovers refrigerate up to 3 days; reheat gently and add a splash of water if sauce tightens.