Pipián Rojo
One of the most aromatic and traditional jewels of Mexican cuisine: a thick, savory mole crafted from toasted pumpkin seeds, dried chilies, and warm spices, served over tender chicken with a side of red rice.
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75 min
Mexicana
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding traditional dish this is—it is pure history and heritage in every single spoonful! The very first time I experienced an authentic pipián rojo was at a small local eatery nestled under the historic stone arches of Puebla. I was completely captivated by its rustic, slightly textured yet velvety consistency, and that incredibly unique flavor profiles brought forward by the toasted pumpkin seeds when married with the subtle heat of guajillo chilies. The cook beautifully explained to me that the ultimate golden secret to keeping it from turning bitter while achieving a gorgeous sheen is toasting the seeds over very low heat, making sure not a single one burns, and then frying the paste patiently in pork lard until it releases its natural oils. Personally, I absolutely love cooking this for big family gatherings because it easily feeds a crowd and has that comforting, authentic taste that everyone loves. It looks flawless when you plate it with a side of fluffy Mexican red rice and generously smother the hot chicken piece in the thick sauce, exactly like the stunning arrangement in pipian rojo.jpg. To drink, an ice-cold glass of horchata or a neat shot of young mezcal makes the ultimate pairing. You are going to fall in love with it!
Instructions
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1In a skillet or comal over low heat, toast the pumpkin seeds continuously until they puff up and turn lightly golden, taking extreme care not to let them burn. Remove and set aside.
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2In the same skillet, toast the sesame seeds until lightly golden-brown; remove and combine with the pumpkin seeds.
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3Flash-toast the guajillo and ancho chilies on the griddle for a few seconds per side, then submerge them in a cup of hot chicken broth for 10 minutes to soften.
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4Roast the tomatoes, white onion piece, and garlic cloves on the griddle until beautifully charred and blistered.
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5Blend the toasted seeds, rehydrated chilies, roasted tomatoes, onion, garlic, cumin, clove, and enough chicken broth until an exceptionally smooth, thick, and uniform paste forms.
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6Heat the pork lard in a deep heavy pot over medium heat and pour in the blended pipián paste. Season with coarse salt and simmer gently over low heat for 20 minutes, stirring continuously in a circular motion so it doesn't stick, until the sauce thickens, deepens in color, and tiny oil droplets appear on the surface.
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7Nestle the pre-cooked chicken pieces into the pot to warm through and absorb the flavors for 5 minutes. To serve, spoon a side of fluffy red rice onto a plate and smother the chicken generously with the hot pipián sauce, mirroring the rich texture and layout displayed in pipian rojo.jpg.
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