Red Pipián (Morelos)

Red Pipián Recipe (Morelos)

The Red Pipián is a traditional sauce Mexican sauce that represents a symbol of regional gastronomic richness. This typical dish from the state of Morelos combines essential ingredients such as guajillo chili and the pumpkin seeds, achieving a homemade stew with a velvety texture and deep flavor. Perfect to accompany chicken pieces or rice, this simple recipe keeps an important part of Mexican culinary history alive.

Preparation time

Know the time needed to prepare this delicious red pipián and organize your kitchen.

• Preparation: 20 minutes
• Cooking: 25 minutes
• Total: 45 minutes
• Servings: 4 to 6
• Difficulty: Easy

Ingredients

For the sauce

• 1 cup of pumpkin seeds (pumpkin seeds) peeled
• 4 guajillo chiles dried
• 2 ancho chiles dried
• 2 large tomatoes
• 1/4 white onion
• 2 cloves of garlic
• 1 stale tortilla or 2 slices of bolillo bread (for thickening)
• 1/2 teaspoon cumin
• 1/2 teaspoon cloves (optional)
• 1/2 teaspoon ground cinnamon
• 2 cups chicken broth (or water, if you prefer)
• Salt to taste
• 1 tablespoon oil or lard for frying
• 4 pieces cooked chicken (thighs or breast)
• White rice or tortillas to taste

In case you don't have guajillo chiles, you can substitute them with pasilla chilies or morita, although the flavor will change slightly. If you can't find shelled pumpkin seeds, toast and peel unshelled pumpkin seeds, being careful not to burn them to maintain their aroma and flavor.

Utensils we will use

• Comal or frying pan for toasting
• Knife and cutting board
• Blender or food processor
• Medium pot for cooking the sauce
• Spoon or spatula for mixing
• Strainer (optional, for fine texture)
• Platter or plate for serving

Preparation

1. Toast and prepare basic ingredients

1. Toast the pumpkin seeds: Place the pumpkin seeds on a hot comal and toast them until they puff up and turn a golden color. This enhances their flavor and adds texture to the pipián.
2. Prepare the chilies: Clean the guajillo chiles and ancho chilies, removing seeds and veins to avoid excessive spiciness. Toast them briefly on the comal, a few seconds per side, until they release a sweet and smoky aroma, without burning them to avoid making the sauce bitter.
3. Soak the chilies: Place the toasted chilies in hot water for 10 minutes to soften them and make blending easier.
4. Roast tomatoes, onion, and garlic: On the same comal, roast the tomatoes until the skin is golden and soft, also the white onion and unpeeled garlic cloves to enhance their flavor.
5. Toast tortilla or bread: If you decide to use tortilla or bread to thicken, toast them until crispy; this will prevent them from getting too soggy in the sauce and will give body to the mixture.

2. Blend and strain the sauce

1. Combine ingredients: Place the soaked chilies, roasted tomatoes, onion, garlic, toasted pumpkin seeds, the tortilla or bread, the spices (cumin, cinnamon, and cloves if using) along with a cup of chicken broth in the blender so that the mixture blends easily.
2. Blend until smooth: Process until you get a thick and homogeneous sauce. If you prefer the pipián with a finer texture, strain the mixture to remove coarse bits.

3. Cook the sauce

1. Heat fat: In a medium pot, heat the tablespoon of oil or lard over medium-low heat to prevent it from burning.
2. Cook the sauce: Pour in the blended sauce and begin to cook, gradually adding the rest of the broth to adjust the consistency, stirring frequently so that the sauce does not stick or burn on the bottom.
3. Thicken and adjust seasoning: Cook for 15 to 20 minutes or until the sauce thickens and begins to release fat on the surface. Taste and adjust salt to your liking.

To finish and serve

Heat the cooked chicken pieces and bathe them with the hot red pipián sauce. Serve with white rice and tortillas, a classic accompaniment to fully enjoy the flavor. This dish is also perfect for sharing during festivities such as Day of the Dead, where traditional food is a fundamental part of family traditions.

Nutritional Information

• Calories: 320 kcal
• Protein: 28 g
• Fats: 15 g
• Carbohydrates: 20 g
• Fiber: 5 g

Approximate values per serving considering chicken and accompaniments.

5 keys to make Red Pipián perfect

To achieve a balanced and authentic sauce, consider these five keys that make a difference in the preparation:

1. Control the toasting: Seeds and chilies should be toasted just until they release their aroma but without burning, as bitterness ruins the flavor.
2. Soak the chilies correctly: Prevent them from becoming hard or bitter by soaking them in hot water for just the right amount of time, allowing them to soften without losing flavor.
3. Blend with mild broth: Adding the broth little by little helps control consistency and facilitates a homogeneous blend without adding too much liquid.
4. Use spices in moderation: Spices like cinnamon, cumin, and cloves add a special touch, but too much can overpower the traditional flavor.
5. Mind the final cooking: Cooking the sauce over medium-low heat and stirring constantly prevents it from sticking and allows it to thicken naturally.

When is it ideal to enjoy Red Pipián?

This typical Mexican dish is ideal for enjoying at family gatherings, especially during festive seasons or celebrations that highlight regional cuisine, such as Day of the Dead. Furthermore, its homemade preparation allows it to adapt to informal events or special dinners, always bringing a touch of tradition and authentic flavor. Its versatility makes it perfect for accompanying chicken, pork, or even roasted vegetables, reinforcing its character as a homemade stew for any occasion.

Comparative table of Red Pipián with similar recipes

Share your experience

Cooking is for experimenting and sharing. If you've already tried making this Red Pipián, tell us how the sauce turned out, if you made any variations, or tips that helped you. It's also interesting to know how you accompanied this traditional Mexican dish to enrich the experiences of those who are learning to prepare this delicacy. Leave your comment and share your own methods!

Culinary glossary

• Guajillo chili: Sweet and slightly spicy dried red chili, fundamental for this traditional sauce.
• Pipitas (pumpkin seeds): Peeled pumpkin seeds, toasted to give body and flavor to the sauce.
• Comal: Flat clay or metal pan used for toasting and roasting ingredients.
• Toast: Cooking an ingredient over direct heat to intensify its aroma and flavor, without burning it.
• Thicken: Process of making a sauce or liquid thicker by cooking or adding dry ingredients or flour.