Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

Heat a large skillet over medium-high heat; place tomatoes tomatillos onion and garlic into the hot skillet and stir until vegetables are lightly charred about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet stirring until seeds are lightly toasted 2 to 3 minutes. Remove from heat.

Toast baguette slice in a toaster. Place baguette slice tomatoes onion garlic sesame seeds cilantro salt and black peppercorns into a blender; pulse several times to chop then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.

Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat bring to a boil and cook for 3 minutes. Stir chayote potatoes and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil reduce heat to low and simmer until chayote and potatoes are tender about 20 minutes.