Mexican Sauces

We're learning how to put a Mexican twist on plain chicken. Chef Jose Meza from Jalisco Norte joins Good Day with a couple sauces to spice up your meal.


Tomatillo 2 lbs 
Onion 1 piece
Cloves Garlic 4 pieces
Serrano chile ½ piece
Cilantro 2 bunch
Pumpkin seeds 1 cup
Mexican oregano 1 tsp
Thyme ½ tsp
Black pepper ½ tsp
Coriander seeds ¼ tsp
Chicken stock As needed 
Canola oil 2 Tbs

First toast the pumpkin seeds in the oven, roast in a big skillet or a pan the onion, tomatillo, serrano chile, garlic, without oil, to charred a little bit all the ingredients. 

Add the spices and roast all together.

Add the oil and the pumpkin seeds, cook for 5 minutes low - medium heat and later add the chicken stock, later add the cilantro and aromatic herbs.

Season and blend all together. 

Return the sauce to a small pot to cook it for other 5 minutes at low heat.


Tomato 2 lbs
Onion ½ lbs
Clove garlic 1 oz
Guajillo chile 4 pieces
Cilantro 1 bunch
Arbol chile 1 piece
Peanuts 1 lbs
Chicken stock As needed
Black pepper 1 tsp
Cumin ½ tsp

Baked peanuts in the oven, in a hot pan seared the tomatoes, onions and garlic, add the black peppercorn. 

Blanch the chilies in boiling water with salt and add it to the other vegetables in the pan.

Take out the peanuts from the oven and add it to the other vegetables, add chicken stock enough to cover everything and season it. At last put in the cilantro and blench all ingredients together.