Pipian with shrimp (Instituto Culinario Coronado class)

Grind the pumpkin seeds to a paste on a stone metate, combined with tomatillos, hojas santas, onion, garlic, chili, epazote and a little vanilla.

Fry onions in lard, add the tomatillos, then combine with the ground pumpkin seed paste to make the pipian, all by hand without a blender.

Make fresh tortillas over a wood fire; return them to the comal, brush with a little lard and sprinkle with fresh-ground pumpkin seeds.

Ladle the pipian onto a plate, add the cooked shrimp, and garnish with fresh epazote leaves.