Pipian Rojo con Pollo

Place the bone-in skin-on chicken pieces in a large pot and cover with water. Add 5 grams of kosher salt. Bring to a boil, then reduce heat and simmer until the chicken pieces are tender, about 30-40 minutes. Remove chicken pieces and set aside. Strain and reserve 1000 grams of chicken broth.

While the chicken cooks, heat a dry comal or skillet over medium heat. Lightly toast the ancho chiles and guajillo chiles for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.

In the same dry comal or skillet, toast the pumpkin seeds over medium-low heat, stirring constantly, until they puff slightly and turn light golden, about 5-7 minutes. Remove and set aside. Then, toast the sesame seeds until lightly golden, about 2-3 minutes. Remove and set aside.