Now we have a tasty recipe from the state of Oaxaca, the pork in pipian. The pipian is a salsa in which the pork is cooked and gives as result this dish. The name pipian is a derivation from the word “pepita” (pumpkin seed), indispensable ingredient of the pipian.
As you can imagine this is going to be an uncommon recipe since pumpkin seeds are used in its preparation although this is only one of the many exotic ingredients that are used in its preparation. In fact the pipian is more interesting that what you think because it has a rough consistency and when it is mixed with the pork’s flavor a unique flavor is generated.
When someone is going to cook something that has pipian as name, it is normally thought that is something very difficult to make. The reality is that the pipian is not that difficult to make, just some tricks have to be learned that will be given along the way.
The pumpkin seeds and the sesame seeds that are used to make the pipian should not have any flavoring.
We give the recipe with pork loin but another pork cut could also be used.
The pipian is prepared with Mexican pepper leaf because it gives a formidable flavor. Try to get it if not omit it.
Bring the saucepan water to a boil over high heat.
When it boils reduce to medium heat, cover the saucepan and leave the pork loin cooking in the boiling water for approximately 1 hour, until it is well cooked.
Make sure that the pork is always covered with water because it will consume. If scum accumulates on the surface remove it.
If the pork loin is cooked in a pressure cooker, it will be ready in about 30 minutes.
While the Pork is Ready... The Pipian Salsa
Put in a frying pan over low heat:
1/2 cup of Pumpkin Seeds.
1/4 cup of Sesame Seeds.
Roast the frying pan ingredients for about 2 minutes, until they are lightly roasted; stir regularly.
The pumpkin seeds and the sesame seeds are roasted to potentiate the pipian’s flavor.
Transfer from the frying pan to a blender the seeds that were roasted, then reserve.
Keep Preparing the Pipian Salsa
Put in another saucepan:
8 Tomatillos
2 Serrano Peppers.
The enough Water to cover all the ingredients
Bring the saucepan water to a boil over high heat.
Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.
Transfer from the saucepan to the blender, with a kitchen spoon, the ingredients that were cooked.