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Pascal Style Pipian
The pipianes are a variety of Mexican salsas , with a lot of tradition and similar to the moles but unlike these ones – the main ingredient are the seeds and not the chilies.
This pipian known as Pascal (or Paskal), is originally from the municipality of Tantoyuca in Veracruz and it has centuries of tradition since there are references of this preparation in the book “General history of the things of the New Spain" of Fray Bernardino de Sahagun.
Although there are several ways of preparing the Pascal. The most traditional consists of a mixture of seeds (pumpkin seeds, peanuts and sesame seeds) with ancho and guajillo pepper , that give texture and flavor along with the spearmint and the coriander; that provide freshness to this delicious pipian. Generally it is served with cooked chicken or turkey pieces. It can be accompanied with some steamed chayotes and a rice ; and you will have a magnificent meal.
About the Recipe
In this preparation you will follow many steps but all are simple.
The peanuts that are used in the recipe must not have salt nor any flavoring.
- The pumpkin seeds that are also needed in the recipe must not have salt.
If you have opportunity prepare the chicken stock that is used in the preparation so your pipian will come out more tasty.
The salsa preparation takes 45 minutes.
With this recipe you will get 6 cups of pipian.
Ingredients 3 Ancho Peppers (1 oz)3 Guajillo Peppers (1 oz)1 cup of Pumpkin Seeds (5.2 oz)3/4 of a cup of Peanuts (5.2 oz)1/2 cup of Sesame Seeds (1.7 oz)
1 Coriander sprig (.3 oz)
1 Spearmint sprig (.3 oz)1 qt of Fish Stock1/2 tablespoon of Salt
Cookware 1 Saucepan1 Frying Pan1 Blender1 Chopping Board1 Kitchen Spoon1 Turner1 Knife
Directions Work with the Chilies
Remove the seeds of 3 ancho peppers and 3 guajillo peppers.
- Put in a saucepan:
- The 3 Ancho Peppers with the ones you worked.
- The 3 Guajillo Peppers with the ones you worked.
- The enough Water to cover the chilies.
Bring the saucepan water to a boil over high heat.
Leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked; then set aside.
Roast the Seeds
Put in a frying pan over medium heat:
- 1 cup of Pumpkin Seeds.
- 3/4 of a cup of Peanuts.
- 1/2 cup of Sesame Seeds
Roast the seeds that were put in the frying pan for about 2 minutes, until they are moderately roasted; stir regularly.
||When the seeds are roasted its flavor intensifies.
Transfer from the frying pan to the blender the seeds that were roasted.
Blend and Cook
- Also add in the blender, along with the other ingredients:
- 1 qt of Chicken Stock.
- 1/2 tablespoon of Salt.
Blend very well the ingredients.
Put in the saucepan over low heat:
- The Mixture that was blended.
- 1 Coriander sprig.
1 Spearmint sprig.
Mix the saucepan ingredients and cook the Pascal style pipian for about 30 minutes, until it thickens and acquires a more intense color; stir occasionally.
- When the cooking is done discard:
- The Coriander sprig.
- The Spearmint sprig.
Lots of Color and
Lots of Flavor
Recommendation: The pipian can be garnished with sesame seeds and minced coriander.
Variation: The pipian also has its Yucatecan version.
Did you like the Paskal Style Pipian?
Mexican Recipes with Chicken
❊ Green Pozole with Chicken
❊ Chicken Tacos
❊ Chicken Adobo
❊ Chicken Burrito
❊ Red Enchiladas with Chicken