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.