Romaine Hearts With Pipián

1. 1

   Discard chili stems. Shake out and discard chili seeds. Put chilies in a bowl and pour 1 1/2 cups boiling water over them. Let stand until soft, 6 to 7 minutes.

2. 2

   Meanwhile, in an 8- to 10-inch frying pan over high heat, stir or shake pumpkin seeds until they smell lightly toasted, 2 to 3 minutes.

3. 3

   Put pumpkin seeds in a blender or food processor. Lift chilies from soaking liquid and add to blender. Add garlic, vinegar, tomatoes, and cilantro. Whirl, adding enough chili-soaking liquid (about 1/2 cup) to make pipian mixture thin enough to scoop but not drippy. Add salt to taste. Scrape pipian into a small bowl.

4. 4

   Stand romaine lettuce leaves, stem ends down, in closely fitting bowl and drop ice cubes among the leaves to keep them crisp. To eat, scoop leaves into pipian dressing.

* Per serving · 4 servings · Values may vary.