Best 2 Authentic Pipian Mexican Recipes

Pipián, a traditional Mexican dish, is a rich and flavorful stew that showcases the diverse culinary heritage of the country. Originating from the central region of Mexico, pipián boasts a captivating history and unique flavors that have captivated taste buds for generations. This hearty stew features tender meat, typically chicken or pork, simmered in a complex sauce made from a blend of roasted and ground seeds, chiles, and spices. The resulting sauce, known as pipián sauce, is a symphony of flavors, combining nutty undertones, a hint of heat, and a delightful smokiness. Pipián is often served with rice, beans, and tortillas, making it a complete and satisfying meal. This article delves into the authentic preparation of pipián, providing two variations: a traditional pipián rojo (red pipián) and a unique pipián verde (green pipián). Both recipes offer step-by-step instructions, ensuring a successful culinary journey. Whether you're a seasoned home cook or embarking on your first culinary adventure, this article will guide you through the process of creating this delectable Mexican dish.

Let's cook with our recipes!

CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)

Chicken in Pipian Sauce (A Traditional Mexican Recipe) image

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Often made using pumpkin or squash seeds this recipe uses a few different seeds but you can easily substitue any that you prefer. This recipe is a more modern version of this very typical and grand recipe! I would suggest serving this over or with rice.

Provided by sassafrasnanc

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 whole chickens, cut into parts
6 cups water
2 carrots, cut in half lengthwise
1 onion, quartered
2 garlic cloves
1 bay leaf
1 celery
2 parsley sprigs
4 teaspoons salt
4 black peppercorns
1 cup sesame seeds
1 cup blanched almond
1 tablespoon corn oil or 1 tablespoon lard
2 teaspoons chicken bouillon powder
6 yellow chiles, chopped
3/4 cup olive
2 teaspoons capers

Steps:

Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
Strain, reserving the broth.
Skin and bone the chicken, and set aside.
To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
Add the chiles, olives, capers and chicken.
Simmer for 10 minutes, and serve hot.

Nutrition Facts : Calories 964.8, Fat 73.1, SaturatedFat 17.4, Cholesterol 243.9, Sodium 1639.5, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 65

PIPIAN VERDE - MEXICO

Pipian Verde - Mexico image

From Chef Ana Isabel Garcia at La Villa Bonita School of Mexican Cuisine in Cuernavaca, Mexico. If you can't get epazote leaves, use Mexican oregano.

Provided by Mme M

Categories Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs pork butt
3 garlic cloves
6 peppercorns
2 1/4 lbs tomatillos, husks removed and washed
2 serrano chilies or 1 jalapeno chile
1/3 cup vegetable oil or 1/3 cup lard
3 1/2 ounces green pumpkin seeds
salt, to taste
4 -5 epazote leaves or 1 teaspoon oregano

Steps:

Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.).
Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano). If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
Serve with fresh corn tortillas and rice and beans as side dishes.
Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
Makes 8-10 servings.

Nutrition Facts : Calories 694.4, Fat 51.7, SaturatedFat 14.8, Cholesterol 149.7, Sodium 142.2, Carbohydrate 10.2, Fiber 3, Sugar 5.2, Protein 46.9

Tips:

To enhance the flavor of your pipián, toast the pumpkin seeds and sesame seeds in a hot skillet before grinding them.
Use fresh, ripe tomatoes for a sweeter, more flavorful sauce.
If you can't find guajillo chiles, you can substitute ancho or pasilla chiles.
Be sure to soak the chiles in hot water for at least 30 minutes before blending them into the sauce.
Add a tablespoon of honey or brown sugar to the sauce for a touch of sweetness.
Serve pipián with warm tortillas, rice, or your favorite Mexican side dishes.

Conclusion:

Authentic pipián is a delicious and versatile Mexican dish that can be enjoyed by people of all ages. With its rich, complex flavor and hearty texture, pipián is sure to become a favorite in your home. So next time you're looking for a new and exciting Mexican dish to try, give pipián a try. You won't be disappointed!