The pipian is a Prehispanic preparation with a lot of tradition – as in times of the Tlatoani Moctezuma it already formed part of the hundreds of dishes that were served at his banquets.
The preparation of the pipian salsa consists of the mixture of seeds, high in fat. In this version the use of dark maize kernels is introduced that give a very special flavor to the salsa and it combines in an exact way with the pumpkin seeds and the ancho pepper. Although it is a simple pipian its flavor is elaborated.
The versatility of this salsa is such that is can be used with almost any meat like turkey, duck, chicken, pork or fish. All this mild flavored meats balance perfectly well the intense aroma of this pipian.
About the Recipe
This is one of the easiest pipianes to prepare.
The dark maize is very difficult to find, we recommend looking for it at markets and unfortunately it cannot be substituted for any other type of maize.
The pumpkin seeds that are used in this recipe must not have shell nor salt.
The original recipe is made with lard but vegetable shortening could also be used.
Remove the veins and the seeds of 2 ancho peppers.
Put in a frying pan over medium heat the 2 ancho peppers with the ones you worked and roast them for approximately 1½ minutes, until all their sides are lightly roasted; move them regularly with some tongs. Then set aside.
Don’t roast the chilies for a long time because its flavor becomes bitter.
Put in the frying pan over medium heat:
1/2 cup of raw Drak Corn Kernels.
1 cup of Pumpkin Seeds.
Roast the frying pan ingredients for about 3 minutes, until they are moderately roasted; stir regularly.
Transfer from the frying pan to a blender the ingredients that were roasted.
Grind Many Ingredients and Cook the Pipian
Also add in the blender, along with the other ingredients: