Servings
Font
Back
0 from 6 votes

Pipian Rojo Recipe (Mexican Red Pipian Sauce)

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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 123 kcal
Course: Condiments
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted.
  3. Add the sesame seeds and toast for 1 minute to brown.
  4. Transfer to the food processor. Reserve some for garnish, if desired.
  5. 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.
  6. Add the garlic and cook for 1 minute, until fragrant.
  7. Transfer the onion and garlic to a food processor.
  8. 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.
  9. 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.
  10. 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.
  11. Taste and adjust for salt and sugar.

Notes

  • Makes about 4 cups unstrained, or 3.5 cups strained.

Nutrition Information

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

% 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.