Name: Pepián
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 1.2 kg chicken pieces, bone-in; 100 g pumpkin seeds (pepitas); 40 g sesame seeds; 3 piece dried guajillo chiles, stemmed and seeded; 2 piece dried pasilla chiles, stemmed and seeded; 3 piece ripe tomatoes; 2 piece tomatillos; 1 piece stale corn tortilla, torn into pieces; 1.2 l chicken stock; 1 piece chayote (güisquil), chopped; 2 piece potatoes, chopped; 100 g green beans; 0.5 piece white onion; 3 clove garlic; salt (to taste)

Method

Toast the seeds

Toast the pumpkin seeds and sesame seeds in a dry pan until golden and popping.

Watch closely — once they start popping, they burn fast.

4 min

Toast the chiles

Toast the guajillo and pasilla chiles in the same pan.

2 min

Poach the chicken

Simmer the chicken pieces in the chicken stock with the onion and garlic until cooked through.

40 min

Char the tomatoes

Char the tomatoes and tomatillos on a dry comal or under a broiler until blackened in spots.

8 min

Blend the sauce

Blend the toasted seeds, chiles, charred tomatoes and tomatillos, and the torn tortilla with a little chicken stock into a smooth, thick paste.

Strain the sauce

Strain the blended paste into a pot to remove the seed hulls.

Simmer the sauce

Simmer the strained sauce, stirring, until it thickens and deepens in color.

Pepián should coat the back of a spoon — keep stirring so the seeds don't scorch on the bottom.

15 min

Cook the vegetables

Add the chayote, potatoes and green beans to the sauce and simmer until tender.

20 min

Finish with chicken

Return the poached chicken to the pot and simmer to heat through.

5 min

Pepián

Ingredients

Method

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