Name: Chicken with Pepita Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup unsalted raw pepitas; 1/2 teaspoon cumin seeds; 1 1/2 cups medium-hot salsa verde; 1 cup packed fresh cilantro; 1/4 teaspoon ground allspice; 1 rotisserie chicken, skin removed, meat shredded (about 4 cups); Kosher salt and freshly ground pepper; 1 large red bell pepper, thinly sliced; 5 radishes, sliced; Juice of 1/2 lime, plus wedges for serving; 8 small corn or flour tortillas

Directions

Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.