Holy Week in San Miguel Delicious Expeditions

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Holy Week in San Miguel Delicious Expeditions
The last Friday of Lent is when the Virgin of
Sorrows (Viernes de Dolores) is honored with
decorative altars all over town, some in
neighborhood doorways, others, in front of
historic churches. They range from small and
humble to elaborate creations that fill an entire
room, usually surrounded by white candles (for
purity) and draped in purple (the color of
grief). The focal point of the altars is a
statue of Maria, with her hands clasped and tears
in her eyes. Flowers and fruit (usually oranges)
surround her, as well as colorful hand-carved
religious figures, sometimes mixed with pagan
gods. After dark hundreds of people, young and
old, walk the streets to admire the altars and
enjoy the treats handed out by homeownersfruit
drinks, candies, ice cream, nuts and chilacayote,
a type of candied squash customarily served on
this day. Viernes de Dolores signifies the
beginning of Holy Week. Although the custom dates
back to the Spanish colonial times of the 1600s,
today it is unique to the state of Guanajuato and
the Bajío region. Shrimp with Pumpkin Seed Sauce
Mexican Light cookbook Seafood dishes are
common in Mexico for Lent, when the beloved pork
is put away. Pumpkin seed sauce or Pipian, is
made from ground pumpkin seeds, which have been
used since Aztec times to thicken and enrich
various sauces. For health reasons, this recipe
eliminates the oil called for in most recipes
without sacrificing much flavor. 6 servings 1
cup pumpkin seeds 1/4 cup sesame seeds 1/2 pound
tomatillos, husked and rinsed 1 serrano chiles
1/2 onion, sliced
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• 2 cloves garlic, peeled
• 2 lettuce leaves 1/4 cup cilantro
• 2 cups chicken stock
• 1 teaspoon salt or to taste 1/2 teaspoon black
  pepper
• 1 pound shrimp, cleaned and deveined
• Toast the pumpkin seeds in a frying pan over high
  heat or under a broiler, stirring frequently so
  they dont burn. (avoid browning them
  excessively, in order to maintain the green color
  needed for the sauce.) Seperate 1/4 cup and set
  aside for the garnish. Toast the sesame seeds in
  the same manner.
• Place the tomatillos, chile, onion and garlic on
  a tray under the broiler until soft. About 10
  minutes.
• Place all the ingredients up until the chicken
  stock in a blender. Add the chicken stock and
  puree until smooth.
• Pour the sauce into a stock pot on high heat.
  Bring to a boil, then reduce heat and let simmer
  for about 45 minutes, or until thick. Add the
  salt and pepper.
• While the Pipian is simmering, bring a large pot
  of water to a boil. Add the shrimp and cook for
  about 5 minutes or until done. Drain.
• Mix the shrimp into the pumpkin seed sauce.
• Garnish with the remaining 1/4 cup of toasted
  pumpkin seeds.

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