5 Expert Tips – Paulina Cocina

Welcome to Paulina Cocina! Today we are going to enjoy a Mexican preparation which is a delight to the palate: Pipian. It is a Thick saucesomewhat similar to mole, which contains seeds, has a certain degree of spiciness and can be used in a variety of recipes.

In this note we will tell you what this sauce is, which can have different colors, ranging from red to green, what its ingredients are, what variants exist, what dishes we can enjoy it with and, as always, a Mexican Pipián recipe very easy to make at home.

About Pipian

He Pipian It is a dense and exquisite sauce that is prepared with a seed basegenerally pumpkin or sesame (sesame), and is accompanied with herbs and spices that give it an unmatched flavor.

• Generally it is very common to find Pipián as accompaniment for meats, tamales, enchiladas and other traditional Mexican dishes.

It is known for its robust flavor and dense texturebeing an important part of the country’s rich gastronomy, where each region adds its unique touch to this recipe.

5 Characteristics of Mexican Pipián

• Variety of textures: Mexican Pipián is known for its unique mix of textures, thanks to the combination of ground seeds and other ingredients that provide different sensations to the palate.

• Color explosion: The color can vary from green to red tones, depending on the ingredients used.

• Versatility in the kitchen: Not only is it a perfect accompaniment to meats, but it can also be the star of vegetarian dishes.

• Cultural heritage: Each family has its own recipe, transmitted from generation to generation.
• Balance of flavors: This sauce is a perfect balance between spicy, sweet and salty.

What ingredients does Pipián contain?

He Pipian It is a sauce with a rich and dense base, mainly composed of seeds, chilies, herbs and spicesSome of the typical ingredients that are usually found in the preparation are:

• Seeds: Seeds are the central part of the sauce. The most common are pumpkin or sesame seeds. But other seeds can also be used, or even nuts. The seeds are toasted and ground to create the base of the sauce, providing a dense texture and a characteristic flavor.
• Chiles: Dried chiles, such as guajillo, ancho, pasilla or mulato chiles, are used to give the sauce its characteristic flavor and spiciness. The choice of chiles affects the color and spiciness level of the sauce.
• She: The garlic adds an aromatic touch and a subtle flavor to the sauce. It is usually incorporated into the roasting and grinding process along with the seeds and chilies.

• Aromatic herbs: It may include cilantro, epazote or parsley, depending on the regional variant. These herbs provide freshness and complexity of flavors.
• Spices: Cumin, black pepper or other spices can be added to enhance and balance the flavors.
• Broth or water: It is used to achieve the desired consistency of the sauce. Chicken broth is the most common, but water can also be used.

Difference between Mole and Pipian

Although mole and pipián share certain similarities in their preparation and are commonly found in Mexican cuisine, there are differences in terms of ingredients, flavors and traditions.

• Sauce base: The base of mole It usually includes dried chili peppers, chocolate, almonds, peanuts, sesame seeds, among other ingredients. Pipián, on the other hand, has a seed base, and although it can also contain chili peppers, herbs and spices, the presence of seeds is more prominent in its texture and flavor.
• Flavor Profile: Mole is known for its complexity of flavors, ranging from sweet to spicy, with a hint of chocolate bitterness. Pipián, in comparison, tends to have an earthier, more robust and less sweet flavor profile.
• Regions of origin: Mole is especially associated with the state of Puebla, although there are regional variations. While the sauce that summons us It is popular in various regions of Mexico, such as Oaxaca and Guerrero, although it also has variants in other parts of the country.

What types of Pipián exist?

There are variants of Mexican pipianeach with its own regional interpretation. From green to red, each type has unique nuances that reflect the diversity of Mexican geography and culture.

• Rojo: It is distinguished by its vibrant color, achieved mainly by adding dried red chilies that give it not only the characteristic tone, but also a slightly spicy and deep flavor.
• Verde: This variant uses green chiles, such as jalapeño or serrano, which provide a fresh flavor and intense green color. It tends to have a more spicy and herbaceous profile compared to red.
• From pumpkin seeds: These seeds, roasted and ground, create a thick sauce with a distinctive nutty flavor.
• From sesame: This recipe It offers a more pronounced and characteristic flavour, with a slightly softer texture.
• From herbs: Some variants incorporate a wide range of fresh herbs, such as cilantro, parsley, epazote, adding a unique aroma and freshness to the sauce.
• From other seeds: Other seeds such as sunflower seeds, or dried fruits such as walnuts, can be used, adding a different dimension of flavor and texture.

How to enjoy Pipián: 8 options

• Roasted meats: Pipián sauce is a perfect accompaniment to roasted meats, whether roast chicken, pork or beef.
• Enchiladas: Drizzling this sauce over green enchiladas adds a unique twist to the Mexican classic.
• Tamales: He Mexican pipian It is a delicious filling for a good tamale dough, providing a contrast of flavors and textures that elevates this traditional recipe.
• Fish: Although less common, it can also be an exceptional accompaniment to fish dishes, such as a zarandeado fish.
• Roasted vegetables: For vegetarian options, baked or roasted vegetables combined with sauce are a tasty and nutritious choice.
• Rice or corn tamales: Serving the salsa over white rice or corn tamales results in a comforting and delicious combination.
• Stuffed peppers: The chiles can be stuffed with meat, cheese or beans, then covered with the sauce before baking.
• Soups and stews: A spoonful of this sauce is added at the end of cooking to enhance the flavors.

Tips for preparing Pipian

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Pipian recipe

Yield: 4 portions

Preparation time: 45 minutes

Ingredients

• 1 cup pumpkin seeds (pepitas)
• 1 teaspoon chili powder or dried
• 2 medium tomatoes, roasted
• 2 cloves garlic, peeled
• 1 sprig of fresh cilantro
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper
• Salt to taste
• 2 cups chicken broth (or vegetable broth)
• Olive oil for frying

How to make Pipián step by step

1. In a skillet over medium heat, toast the pumpkin seeds until golden. Stir constantly to prevent burning.
2. Roast the tomatoes on a griddle or in the oven until the skin has charred. Peel and reserve.
3. In a blender, combine the toasted pumpkin seeds, chili, roasted tomatoes, garlic, cilantro, cumin and salt and pepper. Initially add 1 1/2 cups of chicken broth, and adjust as needed to achieve a smooth, slightly thick consistency.
4. Then, in a saucepan with a little olive oil over medium heat, pour the mixture from the blender. Cook the sauce over medium heat, stirring constantly, for about 10-15 minutes until it thickens adequately.
5. Taste the sauce and adjust the seasoning as needed, or add a touch more chili powder if you’re looking for a spicier flavor.
6. Serve the Pipián hot as an accompaniment to meats, tamales, or enchiladas. Decorate with some coriander leaves.