Pipián Rojo
Pipián Rojo is a traditional Mexican dish featuring a rich and flavorful red sauce made with a combination of spices, seeds, nuts, and dried chiles. This recipe brings out the authentic taste of the dish, perfect for a hearty family meal.
Nutrition
Calories: 400cal
Carbohydrate: 15g
Protein: 30g
Fat: 25g
Cholesterol: 120mg
Sodium: 450mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
4 Servings
Ingredients
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 tbsp vegetable oil
- 1/4 cup raw pumpkin seeds
- 1/4 cup almonds
- 1/2 tsp cumin seeds
- 1/4 tsp anise seeds
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 2 medium tomatoes, chopped
- 1 tortilla, torn into pieces
- 1 1/2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 lbs chicken pieces (breasts, thighs, or legs)
- 2 tbsp vegetable oil
Instructions
- Begin by removing the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water to remove any dust.
- In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chiles and toast for a minute on each side, being careful not to burn them. This will release their flavor. Remove from heat and place in a bowl. Cover with hot water and let soak for 20 minutes to soften.
- In the same skillet, reduce the heat to medium and add raw pumpkin seeds and almonds. Toast them until they turn golden, about 3-5 minutes. Stir continuously to prevent burning. Remove and set aside.
- Add cumin seeds and anise seeds to the skillet and toast for about 1 minute until fragrant. Remove and set aside.
- In the same skillet, add chopped onions and garlic. Sauté until the onions become translucent, about 5 minutes.
- Add the chopped tomatoes to the onions and garlic, cooking until the tomatoes break down, about 8-10 minutes.
- Drain the soaked chiles and add them to a blender along with the cooked onions, garlic, and tomatoes. Add the toasted seeds, nuts, torn tortilla pieces, and 1 cup of chicken broth. Blend until you obtain a smooth sauce. Add more broth if needed to achieve a smooth consistency.
- Using a fine sieve, strain the sauce back into the skillet to remove any bits that didn’t blend fully. Simmer the sauce over low heat, stirring occasionally. Add salt and pepper to taste.
- While the sauce is simmering, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken pieces to the skillet and sear until golden brown, about 7-8 minutes per side.
- Once the chicken is seared, pour the pipián sauce over the chicken. Ensure that all the chicken pieces are covered in sauce. Cover and reduce heat to low. Simmer for 30-40 minutes until the chicken is cooked through and tender.
- Before serving, add the chopped cilantro and stir it into the sauce. Taste and adjust seasoning if necessary.
- Serve the Pipián Rojo with rice or warm tortillas on the side. Enjoy your meal!
