Pipián Rojo
Red Pipián
Pipián rojo layers toasted pumpkin and sesame seeds with ancho and guajillo chiles, blended just short of smooth for a faintly granular texture, and served with rice and tortillas.
Pipián Rojo
✦ Antes de Empezar
Before you cook
Do I need to strain the sauce?
Straining is optional — the recipe blends the seeds and chiles until smooth but still faintly granular, and you only need to strain further if you prefer a completely silky sauce.
Ingredientes· 10View
Nutty Base
- 1.5 cupsRaw Pumpkin Seeds (Pepitas)toasted
The Chiles
- 4Dried Ancho Chilesstems and seeds removed
- 4Dried Guajillo Chilesstems and seeds removed
Spices & Base
- 2 tbspSesame Seeds
- 3 mediumRoma Tomatoesroasted
- 1/2 onion + 3 cloves garlicWhite Onion & Garlic
- 1/2 tsp seeds + 1 stickCoriander Seeds & Cinnamon Stick
Finish
- 5 cupsChicken Broth
- 2 tbspPork Lard or Vegetable Oil
- to tasteSalt
Instrucciones
6 pasosTuesta las semillas
Toast the seeds
Toast the pumpkin and sesame seeds separately over medium-low heat until fragrant; do not burn.
Prepara los chiles
Prepare the chiles
Toast and soak the chiles. Roast the tomato, onion, and garlic.
Licúa la salsa
Blend the sauce
Blend the seeds, chiles, vegetables, cloves, and 2 cups broth until smooth but still faintly granular; strain only if a finer sauce is desired.
Fríe la pasta
Fry the paste
Fry the paste in lard for 12 to 15 minutes, stirring constantly.
Cocina a fuego lento
Simmer the sauce
Add the remaining broth gradually and simmer 20 minutes.
Añade la carne
Add the meat
Add the cooked meat and simmer 10 minutes. Season and serve with rice and tortillas.