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Red Pipian
mixture of flavor and color

The red pipian is of Prehispanic origins and it is normally consumed at parties and celebrations. It is curious but the Mexican recipe book is full of versions and varieties of the pipian salsa, there are almost as many pipianes as moles.

The beauty of the pipian salsa consists of combining many interesting flavors since it is prepared with pumpkin seeds, sesame seeds and more ingredients. Its consistency is thick, its texture rough and as good Mexican salsa it is a bit spicy thanks to the guajillo and ancho pepper. In fact its color is so intense and appealing that never goes unnoticed.

There is no better application of this salsa than for preparing the famous chicken in pipian or pork in pipian. When this dishes are served incorporate some vegetables like chayote or seven year melon and also add white rice. You will have a delicious complete meal on your table.

About the Recipe

• This recipe is relatively simple to prepare, only the steps have to be followed right.
• The pumkin seeds that are used in the preparation must not have shell nor salt.
• The original recipe is prepared with lard but it can also be substituted for vegetable shortening.
• To give more flavor to the pipian chicken stock is used but if you prepare it with us the flavor will be even greater.
• In 30 minutes your pipian will be ready.
• The recipe is for 4 cups.

Ingredients

2 Ancho Peppers (.7 oz)

2 Guajillo Peppers (.7 oz)

2 Tomatoes (14.1 oz)

1 cup of Pumpkin Seeds (5.2 oz)

1 tablespoon of Sesame Seeds (.2 oz)

1/4 of an Onion (1.2 oz)

1 Garlic clove (.1 oz)

2 Cloves

1/2 teaspoon of Cinnamon

3 cups of Chicken Stock (25.3 fl oz)

1 tablespoon of Lard

Pepper to taste

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Measuring Cup

1 Kitchen Spoon

1 Turner

Directions

Roast and Cook Ingredients

1. Put in a frying pan over low heat:

• 1 cup of Pumpkin Seeds.
• 1 tablespoon of Sesame Seeds.

2. 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 flavor of both seeds.

3. Transfer from the frying pan to a blender the seeds that were roasted, then reserve.
4. Put in a saucepan:

• 2 Ancho Peppers.
• 2 Guajillo Peppers.
• 2 Tomatoes.
• The enough Water to cover all the ingredients.

In this recipe the chilies’ seeds are not removed so the salsa will have more flavor and more textures.

5. Bring the saucepan water to a boil over high heat and leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the chilies are soft.
6. Transfer from the saucepan to the blender, with a kitchen spoon, the ingredients that were cooked.

Blend All the Ingredients and Cook the Pipian

1. Also add in the blender, along with the other ingredients:

• 1/4 of an Onion.
• 1 Garlic clove.
• 2 Cloves.
• 1/2 teaspoon of Cinnamon.
• 2 cups of Chicken Stock (16.9 fl oz).
• Pepper to taste.

2. Blend very well the ingredients, then reserve.
3. Melt in the saucepan over low heat 1 tablespoon of lard.
4. Incorporate in the saucepan:

• The Mixture that was blended.
• 1 cup of Chicken Stock (8.4 fl oz).
• 1/2 tablespoon of Salt.

5. Mix the saucepan ingredients and cook the red pipian for about 20 minutes, until it thickens and acquires an intense red color; stir occasionally.

Color, Texture and
Exquisite Aromas