📝 About This Recipe
Pipían Rojo is a pre-Hispanic masterpiece that showcases the incredible depth of Mexican 'moles' without the heavy sweetness of chocolate. This vibrant, rust-colored sauce is defined by the nutty richness of toasted pumpkin seeds (pepitas) and the smoky, fruit-forward heat of dried Ancho and Guajillo chilies. It is a luxurious, velvety experience that represents the soul of traditional Oaxacan and Pueblan home cooking, perfect for elevating simple proteins into a celebratory feast.
🥗 Ingredients
The Protein & Stock
- 2 lbs Chicken Thighs or Breast (bone-in, skinless for better flavor)
- 1/2 piece White Onion (for poaching the chicken)
- 2 cloves Garlic (smashed)
- 1 tablespoon Salt
The Pipían Base
- 1.5 cups Raw Pumpkin Seeds (Pepitas) (unsalted and hulled)
- 1/4 cup Sesame Seeds (raw)
- 3 pieces Ancho Chilies (stems and seeds removed)
- 4 pieces Guajillo Chilies (stems and seeds removed)
- 3 pieces Roma Tomatoes (roasted)
- 1/4 piece White Onion (chopped)
- 3 cloves Garlic (peeled)
- 1/2 inch Cinnamon Stick (Mexican Canela preferred)
- 2 whole Cloves
- 3 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Pepitas (reserved from the base)
👨🍳 Instructions
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1
Place the chicken, 1/2 onion, 2 smashed garlic cloves, and salt in a large pot. Cover with water (about 6 cups) and bring to a boil. Reduce heat and simmer for 25-30 minutes until cooked through. Strain and reserve 3-4 cups of the golden chicken broth; set the chicken aside.
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2
In a dry skillet over medium-low heat, toast the pumpkin seeds. Stir constantly until they puff up and start to 'pop' like popcorn. Be careful not to burn them as they can turn bitter. Remove and set aside, reserving a tablespoon for garnish.
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3
In the same skillet, toast the sesame seeds for 1-2 minutes until golden brown. Move them to the bowl with the pumpkin seeds.
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4
Flash-fry the dried Ancho and Guajillo chili pieces in a teaspoon of oil for 30 seconds per side until fragrant but not blackened. Transfer them to a bowl of hot water and soak for 15 minutes to soften.
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5
While chilies soak, roast the tomatoes, 1/4 onion, and 3 garlic cloves on a griddle or comal until charred and softened.
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6
In a high-powered blender, combine the toasted seeds, soaked chilies (discard soaking water), roasted tomatoes, onion, garlic, cinnamon, and cloves.
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7
Add 2 cups of the reserved chicken broth to the blender. Process until the mixture is an incredibly smooth, thick paste. If your blender isn't powerful, pass the sauce through a fine-mesh sieve to ensure a velvety texture.
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8
Heat 2 tablespoons of lard or oil in a heavy-bottomed pot or cazuela over medium heat. Carefully pour in the blended sauce—it will splatter, which is traditional 'seasoning' of the sauce.
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9
Fry the sauce, stirring constantly for 5-8 minutes. The color will darken from a bright red to a deep, brick-red 'crimson' as the flavors concentrate.
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10
Slowly whisk in another 1-2 cups of chicken broth until you reach the consistency of heavy cream. Simmer on low for 15 minutes, allowing the oils from the seeds to rise slightly to the surface.
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11
Add the cooked chicken pieces into the sauce and simmer for another 5 minutes to allow the meat to absorb the flavors of the Pipían.
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12
Taste and adjust seasoning with salt. Serve hot, garnished with reserved toasted pepitas and fresh cilantro.
💡 Chef's Tips
Always toast your seeds on low heat; if the pepitas burn even slightly, the entire sauce will taste acrid. For a deeper flavor, use homemade lard rather than vegetable oil to fry the sauce. If the sauce becomes too thick while simmering, thin it with small splashes of warm chicken broth. Passing the sauce through a fine-mesh strainer is the secret to that professional, silky 'mole' mouthfeel. You can substitute the chicken with roasted pork loin or even roasted cauliflower for a vegetarian version using vegetable stock.
🍽️ Serving Suggestions
Serve alongside Mexican red rice (Arroz Rojo) to soak up the extra sauce. Warm, hand-pressed corn tortillas are essential for scooping up every drop of Pipían. Pair with a crisp Hibiscus Iced Tea (Agua de Jamaica) to cut through the richness of the seeds. A side of pickled red onions adds a bright acidity that balances the earthy tones of the dish. Finish the meal with a light dessert like flan or fresh mango with lime.