Pepita-Chard Mole for Salmon: 10.15.2010

 As a child in rural Mexico, I lived with my dearest Abuelita on a chard and pumpkin farm, and I'll never forget this recipe, passed down through generations. Usually we'd reserve this sauce for braised chicken thighs and a nice cool glass of Coca Cola made with real sugar.

4 qts packed chard leaves and stems
1/4 lb cilantro
6 cups pumpkin seeds
8 cloves garlic
1 large onion, chopped
4 Tbsp salt
1 1/2 tsp black cumin
1 gallon chicken stock
2 cups seasoned beef tallow from confit

- working in batches, thoroughly puree together all ingredients except beef tallow; set aside
- heat beef tallow over high heat; add puree and reduce heat to low
- cook slowly for 20 minutes, whisking often; adjust seasoning if necessary