Red Pipian Almond Sauce

To cook the meat: Place it in a pot and add enough water to cover. Add the onion, garlic, and salt, and bring to a boil. Simmer for 20 minutes, or until the meat is just cooked. Reserve the meat and stock; skin the poultry if using.

Process the chiles with the water in a food processor until smooth. Lightly roast the almonds and the reserved chile seeds until golden on a hot comal or cast-iron griddle. Put the almonds and seeds in a food processor and process until combined.

Combine the chiles and the almond mixture in a saucepan and simmer over low heat for 15 minutes. Season with the remaining ingredients.

Reheat the cooked chicken, duck, turkey, or pork pieces in the sauce over low heat, and serve hot.

The pipian sauce will keep in the refrigerator for 8 days in a sealed container.