Pipián Rojo (Red Pipián Sauce)
Wednesday, 11 November 2009
The chiles, tomatoes, and squash seeds make this a very New World dish,
as squash has been a staple of the Mexican diet since it was
domesticated millennia ago. Typically, cooked chicken or turkey is added
to this sauce from southern Mexico.
At a glance
1 1/2 cups ripe tomatoes, chopped
1/2 cup chopped tomatillos
1 pasilla chile, seeds and stem removed
1 guajillo chile, seeds and stem removed, or substitute dried red New
1/4 cup lime juice
1/2 cup sesame seeds
1 tablespoon squash or pumpkin seeds (pepitas)
1 cinnamon stick, 1 inch long, broken up
2 teaspoons crushed hot New Mexican red chile
1/2 cup French bread, cubed and moistened with broth
1/4 teaspoon achiote (annatto seed)
1 tablespoon flour
Combine the tomatoes, tomatillos, chiles, in 3/4 cup water and 1/4 cup
lime juice in a sauce pan and cook over medium heat for 10 minutes.
Toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile
in a dry skillet over low heat for about 10 minutes.
In a food processor or blender, process the toasted ingredients, and
then add the cooked tomato mixture, stirring into a smooth paste. Add
the bread, achiote, 2 cups of chicken broth, flour, and process
everything until smooth. Return the sauce to the stove and heat through.