That’s it, my friends. I hope you enjoy this pipian recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Pipian Rojo, or “red pipian sauce”, is a Mexican sauce made with pumpkin seeds and dried red chilies. It is very much like a classic Mexican mole, though simplified. The flavor of pipian rojo is savory and nutty, perfect for serving with chicken breast or duck, though it is quite versatile with Mexican food. You’ll find many variations depending on the region and the cook, particularly pipian verde, which is a green version of the sauce, more of a green mole made with tomatillos and green chilies. This version focuses on the dried red chilies, and I think you’ll greatly enjoy the flavor. Let’s talk about how to make pipian rojo, shall we? Set into a bowl and cover with very hot water. Steep for 20 minutes, or until softened. Toast the Pumpkin Seeds. In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted. Toast the Sesame Seeds. Add the sesame seeds and toast for 1 minute to brown. Transfer to the food processor. Reserve some for garnish, if desired. Cook Onion and Garlic. 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. Make the Pipian Paste. 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. Cook the Pipian Paste. 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. Reprocess and strain if desired for a smoother mole sauce. Taste and Adjust. Taste and adjust for salt and pepper and sugar. Boom! Done! Your pipian rojo is ready to serve. This makes a good sized batch, so plan to use it in multiple recipes. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Authentic Mexican, by Rick Bayless (affiliate link, my friends!) Mexico: The Cookbook (affiliate link, my friends!)
