Best 4 Pipian Mexican Dish Recipes
Pipián, a traditional Mexican dish, boasts a rich history and diverse regional variations. This delectable stew is characterized by its thick, flavorful sauce made from toasted and ground seeds, typically pumpkin or sesame, along with various dried chiles, spices, and herbs. The resulting sauce is then simmered with meat, usually chicken or pork, and vegetables, creating a hearty and comforting dish. Pipián's origins can be traced back to pre-Hispanic times, with each region of Mexico developing its unique take on this classic stew. In this comprehensive article, we present a collection of pipián recipes, showcasing the diverse flavors and cooking techniques that make this dish so beloved. From the classic pipián verde, featuring a vibrant green sauce, to the rich and nutty pipián rojo, made with a red seed-based sauce, these recipes offer a culinary journey through the heart of Mexican cuisine.
Recipes included in the article:
1. **Pipián Verde:** This recipe showcases the traditional green pipián sauce, made with toasted pumpkin seeds, tomatillos, and poblano peppers. Tender chicken and vegetables are simmered in the flavorful sauce, creating a vibrant and aromatic dish.
2. **Pipián Rojo:** This variation features a rich red sauce made from toasted sesame seeds, ancho chiles, and guajillo chiles. Pork is braised in the luscious sauce, resulting in a tender and flavorful stew.
3. **Pipián de Pollo:** This recipe highlights the classic combination of chicken and pipián sauce. The chicken is seared and then simmered in a creamy sauce made from toasted pumpkin seeds, ground almonds, and a blend of spices.
4. **Pipián con Albóndigas:** This unique take on pipián incorporates hearty meatballs made from ground beef or turkey. The meatballs are simmered in a flavorful sauce made from toasted pumpkin seeds, tomatillos, and guajillo chiles.
5. **Pipián de Res:** This hearty beef stew features tender chunks of beef braised in a rich and savory pipián sauce made from toasted pumpkin seeds, dried chiles, and various spices.
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
PIPIáN ROJO RECIPE
Looks like Mole, right? Well, is it a little similar, but it's actually a pipián rojo, a dish made with dried peppers and seeds. After all these years blogging, I don't know why, I didn't post this recipe before, a classic dish from my hometown... Surprise your family today!
Provided by Mely Martínez
Categories Main Course Pork
Time 45m
Number Of Ingredients 17
Steps:
- Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
- While the meat is cooking, let's prepare the sauce. Prepare a medium-size saucepan
- with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.
- Lightly toast the seeds in a skillet or frying pan. We'll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.
- Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.
- Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.
- Place the bowl's contents in the saucepan over a medium-high heat and cook for about 8 minutes; set aside to let the ingredients soften.
- Check the meat for doneness, and add more water if needed.
- Place all the sauce's ingredients in your blender pitcher and process until you have a smooth and robust sauce. Do not process it for a long period of time, just enough to blend the ingredients.
- Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and stir occasionally. Keep cooking for about 10 minutes. The fats will float over the surface by now. If the sauce seems too thick, add a little chicken broth or water. Season with salt and pepper.
Nutrition Facts : ServingSize 4 oz, Calories 328 kcal, Carbohydrate 13 g, Protein 30 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 502 mg, Fiber 5 g, Sugar 5 g
MEXICAN POLLO EN PIPIAN
For authenticity, leave out the peanut butter. Use your molcajete to grind the chilis. Then add the broth. Prep time includes cooking time for chicken.
Provided by Queen Dragon Mom
Categories Mexican
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove stems and seeds from chiles.
- Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
- Drain.
- Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer 1 hour.
- Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
- Bone and chop chicken; return chicken and vegetables to Dutch oven.
- Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
- Add peanut butter; process until smooth.
- Add to chicken mixture; stir well.
- Add salt, cinnamon, thyme, and cloves; stir well.
- Cover and simmer 30 minutes.
- Serve with rice and tortillas.
Nutrition Facts : Calories 712.4, Fat 45.5, SaturatedFat 12, Cholesterol 172.5, Sodium 818.5, Carbohydrate 25.5, Fiber 8.7, Sugar 5.9, Protein 52.5
CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)
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
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
Tips:
- To make the pipian sauce, you can use either fresh or dried pumpkin seeds. If using dried seeds, soak them in hot water for 30 minutes before blending.
- Toast the pumpkin seeds in a dry skillet over medium heat until they are fragrant and slightly browned.
- For a richer flavor, use a combination of guajillo and ancho chiles. If you only have one type of chile, you can use that instead.
- Be careful not to overcook the pipian sauce. It should be thick and creamy, but not too thick.
- Serve the pipian sauce with your favorite Mexican dishes, such as chicken, beef, or pork. You can also use it as a dip for vegetables or chips.
Conclusion:
Pipian is a delicious and versatile Mexican dish that can be enjoyed in many different ways. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a hearty main course or a flavorful dip, pipian is sure to please. So next time you are looking for something new to try, give pipian a try. You won't be disappointed!
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