Pipian Rojo Recipe (Mexican Red Pipian Sauce)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
8
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Calories
123 kcal
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Course
Condiments
-
Cuisine
Mexican
Pipian Rojo Recipe (Mexican Red Pipian Sauce)
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Pipian rojo is a Mexican red mole, or sauce, made with toasted pumpkin seeds, colored with red chilies, wonderfully nutty, perfect for chicken or duck.
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Ingredients
- 2 medium ancho peppers stemmed and seeded - or use pasillas, or a combination
- 1/2 cup pumpkin seeds raw/untoasted
- ¼ cup sesame seeds raw/untoasted
- 3 tablespoons lard or use vegetable oil - divided
- 1 small onion chopped
- 3 cloves garlic chopped
- ½ teaspoon ground black pepper
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon dried thyme
- 1/8 teaspoon ground cloves
- ½ teaspoon sugar
- salt to taste
- 1 corn tortilla torn (lightly toasted, if desired – for thickening)
- 2 small tomatoes chopped (optional – omit, if desired)
- 2 cups chicken stock
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Instructions
- Heat a large pan to medium heat and add the ancho peppers. Dry toast them for 1-2 minutes per side, or until they puff slightly and become fragrant. Set into a bowl and cover with very hot water. Steep for 20 minutes, or until softened. Drain and add the softened peppers to a food processor.
- In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted.
- Add the sesame seeds and toast for 1 minute to brown.
- Transfer to the food processor. Reserve some for garnish, if desired.
- To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add the onion. Cook the onion until softened and lightly browned, 9-10 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Transfer the onion and garlic to a food processor.
- Add the spices, tortilla, and tomatoes to the food processor, then process to form a thick paste. You may need to scrape down the sides and process several times.
- Heat the remaining 2 tablespoons lard (or vegetable oil) in the same pan to medium heat and add the paste. Heat through and cook for 5 minutes. The mole sauce should darken a bit.
- Stir in 2 cup chicken stock and simmer at medium-low heat for 30 minutes, stirring occasionally, to let the flavors develop. Reprocess and strain if desired for a smoother mole sauce.
- Taste and adjust for salt and sugar.
Notes
- Makes about 4 cups unstrained, or 3.5 cups strained.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
2mg
(1%)
Sodium
99mg
(4%)
Potassium
400mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2858IU
(57%)
Vitamin C
11mg
(12%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 99mg | 4% |
| Potassium | 400mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2858IU | 57% |
| Vitamin C | 11mg | 12% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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