Pipián Rojo

Looks like Mole, right? Well, is it a little similar, but it’s actually a  pipián rojo, a dish made with dried peppers and seeds. After all these years blogging, I don’t know why, I didn’t post this recipe before, a classic dish from my hometown... Surprise your family today!

Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan.

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– While the meat is cooking, let’s prepare the sauce. Prepare a medium-size saucepan

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– with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.

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Lightly toast the seeds in a skillet or frying pan. We’ll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds.

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– Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.

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– Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.

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– Place the bowl’s contents in the saucepan over a medium-high heat and cook for about 8 minutes; set aside to let the ingredients soften.

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– Check the meat for doneness, and add more water if needed.

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– Place all the sauce’s ingredients in your blender pitcher and process until you have a smooth and robust sauce. Do not process it for a long period of time, just enough to blend the ingredients.

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– Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and stir occasionally. Keep cooking for about 10 minutes. The fats will float over the surface by now. If the sauce seems too thick, add a little chicken broth or water. Season with salt and pepper.

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