Best 2 Pipian Rojo De Pepitas De Calabaza Y Almendras Recipes
Pipian rojo is a traditional Mexican sauce made from roasted and ground pumpkin seeds, almonds, and chiles. It's a deliciously nutty and flavorful sauce that can be used as a marinade, a sauce for enchiladas or tamales, or even as a dip. It's a versatile dish that's easy to make and can be enjoyed by people of all ages. Whether you're a seasoned home cook or just starting in the kitchen, our guide will walk you through the steps to create a delicious and authentic pipian rojo de pepitas de calabaza y almendras. From selecting the right ingredients to mastering the perfect cooking techniques, we'll provide you with all the information you need to create a pipian rojo that will impress your family and friends.
Here are our top 2 tried and tested recipes!
PIPIáN ROJO RECIPE
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!
Provided by Mely Martínez
Categories Main Course Pork
Time 45m
Number Of Ingredients 17
Steps:
- Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
- While the meat is cooking, let's prepare the sauce. Prepare a medium-size saucepan
- 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.
- 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. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.
- Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.
- Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.
- 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.
- Check the meat for doneness, and add more water if needed.
- 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.
- 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.
Nutrition Facts : ServingSize 4 oz, Calories 328 kcal, Carbohydrate 13 g, Protein 30 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 502 mg, Fiber 5 g, Sugar 5 g
PIPIAN ROJO DE PEPITAS DE CALABAZA Y ALMENDRAS RECIPE
Provided by Dawn_The_Great
Number Of Ingredients 11
Steps:
- 1. De-seed and de-vein chiles and tear into chunks 2. Saute onion, garlic and chiles in lard or oil 3. Add stock and spices 4. Bring to boil and simmer for 20 minutes 5. Blend cooked ingredients in blender 6. Strain 7. Place blended ingredients back into pot on stove 8. In a small skillet toast almonds and seeds one at a time (keeping them separate) a. Pumpkin seeds will start to "pop" when done. b. Almonds will show dark marks on the sides when done. c. sesemes will be a light gold color when done. 9. Grind seeds and almonds individually in a coffee grinder or small food processor until a soft/smooth powder. (make sure to grind them one at a time and keep them in separate dishes) 10. Add ground almonds and sesame seeds to pot 11. Bring to boil and cook for 5-8 minutes 12. Adding more stock as needed to keep the salsa thin 13. Add ground pumpkin seeds and 1 cup stock 14. Whisk until boils, then remove from heat
Tips:
- When making the pipián sauce, it's important to toast the pumpkin seeds and almonds before grinding them. This will bring out their flavor and make the sauce more aromatic.
- If you don't have a blender, you can also use a food processor or a mortar and pestle to grind the seeds and almonds.
- The pipián sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you're using dried chiles, be sure to soak them in hot water for at least 30 minutes before using them. This will soften them and make them easier to blend.
- Serve the pipián rojo with your favorite Mexican dishes, such as enchiladas, tacos, or tamales.
Conclusion:
Pipián rojo is a delicious and versatile Mexican sauce that can be used to add flavor and depth to a variety of dishes. With its rich, nutty flavor and vibrant red color, pipián rojo is sure to become a favorite in your kitchen.
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