📝 About This Recipe
Hailing from the lush Huasteca region of Mexico, Pascal is a soul-warming 'pipian' characterized by its distinct use of toasted sesame seeds and dried chilies. Unlike the more common pumpkin seed-based green pipianes, this deep reddish-orange sauce offers a nutty, smoky profile that perfectly coats tender poached chicken. It is a celebratory dish that represents the rustic elegance and pre-Hispanic roots of Veracruz and San Luis Potosí.
🥗 Ingredients
The Protein & Broth
- 1.5 kg Chicken (bone-in, skinless pieces like thighs and breasts)
- 1/2 piece White Onion (large)
- 3 cloves Garlic (peeled and smashed)
- 2 teaspoons Salt (or to taste)
- 2.5 liters Water (to cover the chicken)
The Pascal Base
- 250 grams Sesame Seeds (raw, unhulled preferred for depth)
- 4 pieces Ancho Chilies (stemmed and seeded)
- 4 pieces Guajillo Chilies (stemmed and seeded)
- 2-3 pieces Chile de Árbol (optional, for extra heat)
- 2 pieces Cloves (whole)
- 4 pieces Black Peppercorns (whole)
- 1/2 inch Cinnamon Stick (Mexican Ceylon cinnamon)
- 2 tablespoons Lard or Vegetable Oil (for frying the sauce)
- 1 sprig Epazote (fresh, or substitute with cilantro)
👨🍳 Instructions
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1
In a large stockpot, place the chicken pieces, half onion, smashed garlic, and salt. Cover with water and bring to a gentle boil.
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2
Lower the heat to a simmer and skim off any foam that rises to the top. Cook for 25-30 minutes until the chicken is tender and fully cooked.
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3
Remove the chicken from the broth and set aside. Strain the broth and reserve at least 4 cups for the sauce.
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4
In a dry skillet over medium heat, toast the sesame seeds. Stir constantly for 3-5 minutes until they turn a golden brown and become fragrant. Be careful not to burn them, as they will turn bitter.
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5
Remove the seeds from the pan and let them cool slightly. In the same skillet, lightly toast the dried chilies for 30 seconds per side until they release their aroma.
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6
Place the toasted chilies in a bowl of hot water and let them soak for 10 minutes until softened.
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7
In a high-speed blender, combine the toasted sesame seeds, the soaked chilies (discarding the soaking water), cloves, peppercorns, and cinnamon.
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8
Add 2 cups of the reserved chicken broth to the blender. Blend on high until the mixture is completely smooth and velvety. If it's too thick to blend, add more broth.
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9
Heat the lard or oil in a large heavy-bottomed pot or 'cazuela' over medium heat.
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10
Carefully pour the blended sesame mixture into the hot fat. It may splatter, so be cautious. Stir immediately to incorporate.
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11
Cook the sauce, stirring constantly, for about 10 minutes. The sauce will darken slightly and thicken as the sesame oils release.
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12
Slowly whisk in another 1-2 cups of broth until you reach the consistency of heavy cream. Add the epazote sprig for aroma.
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13
Add the cooked chicken pieces back into the sauce. Simmer gently for another 5-10 minutes so the chicken absorbs the flavors of the Pascal.
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14
Taste and adjust seasoning with salt if necessary. Remove the epazote sprig before serving.
💡 Chef's Tips
For the most authentic flavor, use unhulled sesame seeds which provide a more robust, earthy taste. If the sauce appears grainy, pass it through a fine-mesh sieve after blending for a perfectly silky texture. Do not skip the frying step; cooking the blended paste in hot lard is essential for developing the 'mole' depth of flavor. You can substitute the chicken with turkey or even hard-boiled eggs for a traditional vegetarian variation. If the sauce thickens too much upon standing, simply whisk in a little more warm broth to loosen it.
🍽️ Serving Suggestions
Serve with a side of fluffy white rice to soak up the delicious sesame sauce. Accompany with warm, hand-pressed corn tortillas. Pair with a refreshing glass of Hibiscus (Agua de Jamaica) to cut through the richness of the seeds. Top with a few extra toasted sesame seeds and thin rings of raw white onion for crunch. A side of black beans (frijoles de la olla) is the perfect traditional Huastecan companion.