About 1 1/2 hours
From "Doña Tomás" by Thomas Schnetz and Dona Savitsky
3/4 cup hulled pepitas (pumpkin seeds)
1 cup tomatillos (about 4 tomatillos, 3/4 pound)
1/2 bunch epazote, stemmed, washed and dried (about 3/4 cup)
1/4 bunch cilantro, stemmed, washed and dried (1 1/2 cups)
1/4 bunch parsley, stemmed, washed and dried (1 1/2 cups)
3 cloves garlic
1/2 fresh jalapeño
1 to 2 teaspoons kosher salt
2 to 3 cups chicken or vegetable broth
3 tablespoons canola oil
1 pound goat cheese
Tortilla chips, preferably homemade
1. Heat the oven
to 350 degrees. Spread the pepitas on a baking sheet and toast, stirring occasionally, for 10 to 15 minutes, until evenly browned.
2. Soak the tomatillos
in cold water for a few minutes, then peel off and discard the husks. Place the pepitas, tomatillos, epazote, cilantro, parsley, garlic, jalapeño and 1 teaspoon of the salt in a blender. Add 1 cup of the broth and blend on high speed until a slightly lumpy purée is achieved.
3. Place a large straight-sided skillet
or frying pan over high heat and add the oil. When the oil is hot, add the sauce, stirring to prevent splattering. Decrease the heat to low and slowly simmer for about 1 hour, stirring frequently and adjusting the consistency with more broth when it reaches gravy consistency and starts to splatter. Check and adjust the seasoning with salt as necessary. Keep hot if using right away, or transfer to a container to cool. The sauce can be covered and refrigerated for 3 to 4 days.
4. Heat the broiler.
Divide the goat cheese into 8 portions and form each into a 1-inch thick patty (this thickness allows the cheese to bake quickly and evenly). Place the patties individually into 4-inch ramekins and broil for 3 to 5 minutes, until the cheese softens but still retains its shape. Carefully remove from the oven and ladle the warm sauce over the cheese. Serve immediately with the tortilla chips.