📝 About This Recipe
Pipian is one of Mexico's most ancient and revered 'moles,' celebrated for its unique reliance on toasted seeds rather than dried fruits for its rich, velvety body. This vibrant green version features the nutty depth of pumpkin seeds combined with the bright, citrusy tang of fresh tomatillos and a whisper of aromatic herbs. It is a sophisticated, earth-bound sauce that transforms simple proteins into a celebratory feast, offering a complex balance of heat, nuttiness, and acidity.
🥗 Ingredients
The Seed and Nut Base
- 1 1/2 cups Raw Pepitas (Pumpkin Seeds) (unprocessed and unsalted)
- 1/4 cup Sesame Seeds (unroasted)
- 2 pieces Whole Cloves
- 4 pieces Black Peppercorns
- 1 inch piece Cinnamon Stick (Mexican Canela preferred)
The Green Aromatics
- 1 pound Fresh Tomatillos (husked, rinsed, and halved)
- 2-3 pieces Serrano Peppers (stemmed; use more or less for heat preference)
- 1/2 large White Onion (roughly chopped)
- 3 large Garlic Cloves (unpeeled for roasting)
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1/2 cup Fresh Radish Leaves (optional, for traditional peppery depth)
- 1 large Romaine Lettuce Leaf (adds a bright green color and body)
Liquids and Finishing
- 3-4 cups Chicken or Vegetable Broth (low sodium, kept warm)
- 2 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 1 teaspoon Kosher Salt (or to taste)
👨🍳 Instructions
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1
Place a large heavy skillet or comal over medium-low heat. Add the pepitas and toast them, stirring constantly, until they begin to pop and turn a light golden brown (about 3-5 minutes). Do not let them burn or the sauce will be bitter.
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2
Remove the pepitas and add the sesame seeds, cloves, peppercorns, and cinnamon stick to the same skillet. Toast for 1-2 minutes until the sesame seeds are fragrant and golden. Transfer all toasted seeds and spices to a high-powered blender.
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3
Wipe out the skillet and increase heat to medium-high. Place the halved tomatillos, serrano peppers, onion, and unpeeled garlic cloves in the pan. Char them until softened and blackened in spots (about 8-10 minutes). Remove the garlic skins once charred.
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4
Pulse the toasted seeds and spices in the blender until they form a very fine, sandy powder. This ensures the smoothest possible sauce texture.
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5
Add the charred tomatillos, peppers, onion, and peeled garlic to the blender with the seed powder. Add the cilantro, radish leaves, and romaine leaf.
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6
Pour in 1 cup of the warm broth and blend on high speed for at least 2 minutes. The mixture should be completely smooth and vibrant green.
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7
In a large heavy pot or Dutch oven, heat the lard or oil over medium heat until shimmering. Carefully pour in the blended puree—it will splatter and 'sear' as it hits the fat, which is essential for developing the flavor.
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8
Reduce the heat to medium-low and stir constantly for 5 minutes. The color will darken slightly from bright green to a deeper forest green as the sauce 'fries'.
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9
Slowly whisk in the remaining 2-3 cups of broth until you reach the consistency of heavy cream. It should coat the back of a spoon beautifully.
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10
Simmer the sauce gently for 15-20 minutes, stirring occasionally to prevent the seeds from sticking to the bottom. If it becomes too thick, whisk in a splash more broth.
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11
Season with salt to taste. The flavor will evolve as it simmers, so do a final seasoning check just before serving.
💡 Chef's Tips
Always toast your seeds over medium-low heat; they contain delicate oils that turn acrid if scorched. For the smoothest texture, pass the finished sauce through a fine-mesh sieve after simmering, though many enjoy the rustic body of the blended seeds. If you cannot find radish leaves, substitute with a handful of fresh spinach to maintain the deep green hue. Always 'fry' the sauce in hot fat after blending—this traditional technique, called 'sazonar,' is what creates the characteristic depth of Mexican moles.
🍽️ Serving Suggestions
Serve over pan-seared chicken breasts or thighs for a classic 'Pipian con Pollo.' Use as a rich topping for roasted cauliflower or grilled thick-cut zucchini steaks. Drizzle over cheese enchiladas or use as a dip for warm, handmade corn tortillas. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a cold Mexican lager with lime to cut through the richness of the seeds.