📝 About This Recipe
Transport your senses to the heart of Central Mexico with this Pipián Rojo, a sophisticated mole that swaps heavy chocolate for the nutty, earthy richness of toasted pumpkin seeds. This vibrant, rust-colored sauce is a celebration of texture, balancing the smoky heat of dried chiles with the creamy complexity of ground nuts and seeds. It is a luxurious plant-based protein staple that showcases how humble seeds can be transformed into a regal, velvet-smooth culinary experience.
🥗 Ingredients
The Seed and Nut Base
- 1 1/2 cups Raw Pumpkin Seeds (Pepitas) (unsalted)
- 1/4 cup Sesame Seeds (unroasted)
- 1/4 cup Peanuts (raw, skinless)
The Dried Chile Blend
- 5 pieces Guajillo Chiles (stemmed and seeded)
- 3 pieces Ancho Chiles (stemmed and seeded)
- 2-3 pieces Chiles de Árbol (optional, for extra heat)
Aromatics and Spices
- 1/2 White Onion (thickly sliced)
- 4 pieces Garlic Cloves (peeled)
- 2 pieces Roma Tomatoes (halved)
- 2 pieces Whole Cloves
- 4 pieces Black Peppercorns
- 1 inch Cinnamon Stick (Mexican Canela preferred)
The Liquid and Fat
- 3-4 cups Vegetable Broth (low sodium, warm)
- 3 tablespoons Neutral Oil (avocado or grapeseed oil)
- 1 teaspoon Salt (or more to taste)
👨🍳 Instructions
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1
In a large heavy skillet over medium-low heat, toast the pepitas. Stir constantly for 3-5 minutes until they begin to 'pop' and turn golden brown. Remove and set aside in a large bowl.
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2
In the same skillet, toast the sesame seeds and peanuts for 2-3 minutes until fragrant and lightly browned. Add them to the bowl with the pepitas.
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3
Briefly toast the dried guajillo, ancho, and árbol chiles in the skillet for 30-60 seconds per side until fragrant but not burnt. Transfer the chiles to a small pot of simmering water and soak for 15 minutes until soft.
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4
Wipe out the skillet and add 1 tablespoon of oil. Char the onion slices, garlic cloves, and halved tomatoes over medium-high heat until they show dark blackened spots. This adds essential smoky depth.
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5
In a spice grinder or using a mortar and pestle, grind the cloves, peppercorns, and cinnamon stick into a fine powder.
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6
Place the toasted seeds and nuts into a high-powered blender. Pulse until they form a fine meal. Do not over-process or you will make nut butter.
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7
Add the soaked chiles (discard the soaking water), charred vegetables, ground spices, and 2 cups of the vegetable broth to the blender with the seeds.
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8
Blend on high for at least 2 minutes until the sauce is completely smooth and velvety. If it is too thick to move, add another 1/2 cup of broth.
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9
Heat the remaining 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Carefully pour the blended sauce into the hot oil (it may splatter). This 'seasons' the mole.
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10
Reduce heat to low and simmer, stirring frequently to prevent sticking, for 20-25 minutes. The sauce will darken and thicken significantly.
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11
Gradually whisk in the remaining broth until you reach the consistency of heavy cream. Season with salt to taste.
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12
Once the oil begins to pool slightly on the surface, the pipián is ready. Serve warm over roasted vegetables, tofu, or as a decadent sauce for enchiladas.
💡 Chef's Tips
Toast the seeds over low heat; they contain delicate oils that turn bitter if scorched. Always use a high-powered blender for that signature 'velvet' texture typical of authentic moles. If the sauce is too grainy, pass it through a fine-mesh sieve after blending. Make this a day in advance! The flavors marry and deepen significantly after a night in the refrigerator. If you cannot find Mexican cinnamon (Canela), use only half the amount of regular Cassia cinnamon as it is much stronger.
🍽️ Serving Suggestions
Serve over thick slices of roasted cauliflower or grilled extra-firm tofu for a hearty plant-based meal. Pair with warm corn tortillas and a side of Mexican red rice to soak up every drop of sauce. Top with a sprinkle of fresh pomegranate seeds and extra toasted pepitas for a beautiful textural contrast. Accompany with a crisp Hibiscus (Jamaica) iced tea to cut through the richness of the seeds. Garnish with pickled red onions to provide a bright, acidic counterpoint to the smoky chiles.