Entree: Mexico – Michoacan – Atapakua (Seed and Chile Stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 20 min

Total 1 hr 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) lard or vegetable oil
- 1 large white onion, halved (about 8 oz / 225 g)
- 4 garlic cloves
- 4 dried ancho chiles, stems and seeds removed (about 30 g)
- 3 dried guajillo chiles, stems and seeds removed (about 18 g)
- 1 cup (140 g) raw pumpkin seeds (pepitas), toasted
- 1/4 cup (36 g) toasted sesame seeds (ajonjolí)
- 1/3 cup (45 g) toasted unsalted peanuts
- 3 Roma tomatoes, roasted or charred (about 12 oz / 340 g)
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 4 cups (960 ml) low-sodium chicken broth, divided
- 2 medium potatoes, peeled and cut into 1-inch chunks, approx. 1 lb (450 g)
- 2 medium carrots, peeled and sliced, approx. 8 oz (225 g)
- 1 chayote, peeled and diced (or 1 small zucchini), approx. 8 oz (225 g)
- 1–1 1/2 tsp (6–9 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- Corn tortillas for serving
- Chopped raw onion for garnish (no measurement)
- Chopped fresh cilantro for garnish (no measurement)
- Lime wedges for serving (no measurement)

Instructions

Short Description:
A hearty Michoacán stew of chicken and vegetables cooked in a thick, rustic sauce made from toasted ground pumpkin seeds, sesame and peanuts with rehydrated chiles, reflecting indigenous molcajete-style preparations.

Regional Notes:
This Michoacán atapakua emphasizes a dense, earthy seed-and-nut mole-like sauce (pepitas, ajonjolí, cacahuate) and uses ancho and guajillo chiles typical of Western Mexico. Unlike coastal or P’urhépecha fish variants, this inland version is meat-forward with root vegetables and served with warm corn tortillas.

1. Prepare chiles: Heat a dry skillet over medium heat and briefly toast the ancho and guajillo chiles 10–20 seconds per side until aromatic (do not burn). Place chiles in a bowl and pour just-boiled water to cover; soak 15–20 minutes until pliable. Reserve 1 cup (240 ml) of the soaking liquid; drain the rest.
2. Toast seeds and nuts: In the same dry skillet, toast the pumpkin seeds, sesame seeds and peanuts separately or together over medium heat, tossing, until fragrant and lightly browned, 3–5 minutes. Remove and let cool.
3. Roast aromatics: Char the tomatoes and the halved onion (cut side down) and garlic cloves in the skillet or under a broiler until blackened in spots and softened, about 8–10 minutes. Peel garlic.
4. Make the seed-and-chile paste: In a blender or molcajete, combine the rehydrated chiles (drained), toasted pumpkin seeds, sesame, peanuts, roasted tomatoes, roasted onion, roasted garlic, 1/2 cup (120 ml) of the reserved chile soaking liquid or broth, oregano, cumin, and 1/2 tsp (3 g) salt. Purée to a coarse, thick paste; add more liquid in tablespoons if needed so the blades move. If using a blender, work in batches and keep the texture rustic (not fully smooth) for authentic body.
5. Brown the chicken: Season the chicken thighs with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. In a heavy Dutch oven or large pot, heat the lard or oil over medium-high heat. Brown the thighs in batches, skin-side down first, until golden, about 5 minutes per side. Remove and set aside.
6. Cook the sauce: Reduce heat to medium. Add the chile-seed paste to the pot and cook, stirring constantly, 5–8 minutes until it deepens in color and the oils separate slightly. If the paste sticks, add 1–2 tbsp (15–30 ml) broth to loosen.
7. Simmer with chicken: Return the browned chicken to the pot, nestling pieces into the sauce. Add the remaining 3 1/2 cups (840 ml) chicken broth, the bay leaf, and bring to a gentle simmer. Cover and cook 25 minutes.
8. Add vegetables: Add the potatoes, carrots, and chayote to the pot, submerging them in the sauce. Simmer uncovered until vegetables are tender and the chicken is cooked through, about 15–20 minutes. If the sauce is too thin, simmer a bit longer uncovered to reduce; if too thick, add up to 1/2 cup (120 ml) more broth.
9. Finish and adjust: Stir in the vinegar or lime juice and taste; adjust salt and pepper. Remove bay leaf.
10. Serve: Ladle atapakua into deep plates or a communal bowl. Sprinkle with chopped raw onion and cilantro, serve with warm corn tortillas and lime wedges.