📝 About This Recipe
Tracing its roots back to the Aztec empire, Pipian Rojo is a sophisticated Mexican masterpiece known for its deep earthy tones and velvety texture. Unlike a traditional chocolate-based mole, this 'mole de semillas' relies on toasted pumpkin seeds and sesame for its signature nutty richness, balanced by the smoky heat of dried chiles. It is a vibrant, rust-colored celebration of pre-Hispanic flavors that transforms simple proteins into a feast for the senses.
🥗 Ingredients
The Seed and Nut Base
- 1 1/2 cups Pumpkin Seeds (Pepitas) (raw, unsalted)
- 1/2 cup Sesame Seeds (unroasted)
- 1/4 cup Peanuts (raw or dry roasted, unsalted)
The Chile Blend
- 4 pieces Ancho Chiles (dried, stems and seeds removed)
- 3 pieces Guajillo Chiles (dried, stems and seeds removed)
- 2-3 pieces Chiles de Árbol (optional, for extra heat)
Aromatics and Spices
- 3 pieces Roma Tomatoes (halved)
- 1/2 piece White Onion (thickly sliced)
- 4 pieces Garlic Cloves (peeled)
- 2 pieces Whole Cloves
- 4 pieces Whole Black Peppercorns
- 1/2 inch Mexican Cinnamon Stick (also known as Canela)
Liquid and Fat
- 4-5 cups Chicken or Vegetable Stock (high quality, warm)
- 3 tablespoons Lard or Vegetable Oil (lard is more traditional for flavor)
- 1 teaspoon Salt (or to taste)
👨🍳 Instructions
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1
Heat a large skillet or comal over medium heat. Toast the pumpkin seeds, stirring constantly, until they begin to puff up and pop (about 3-5 minutes). Be careful not to burn them; remove immediately and set aside.
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2
In the same skillet, toast the sesame seeds and peanuts until golden and fragrant (about 2 minutes). Add them to the bowl with the pumpkin seeds.
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3
Briefly toast the dried chiles (Ancho, Guajillo, and Árbol) for 30-60 seconds per side until they become aromatic and slightly pliable. Do not let them blacken or they will turn bitter.
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4
Place the toasted chiles in a bowl of hot water and let them soak for 15-20 minutes until completely softened.
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5
While chiles soak, char the tomatoes, onion, and garlic in the dry skillet until they have blackened spots and the onion is translucent.
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6
Toast the cloves, peppercorns, and cinnamon stick for 1 minute until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.
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7
In a high-powered blender, combine the toasted seeds, nuts, charred vegetables, ground spices, and the soaked chiles (discard the soaking water). Add 2 cups of stock.
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8
Blend on high until the mixture is incredibly smooth. If the motor struggles, add another cup of stock. The goal is a thick, silky puree.
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9
Heat the lard or oil in a heavy-bottomed pot or cazuela over medium heat. Once shimmering, carefully pour in the blended sauce—it may splatter as it hits the fat.
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10
Reduce heat to low. Stir in the remaining stock until you reach the consistency of heavy cream.
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11
Simmer the sauce gently for 25-30 minutes, stirring frequently to prevent the seeds from sticking to the bottom. The sauce will darken and the oil will begin to bead on the surface.
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12
Season with salt to taste. If the sauce is too thick, whisk in a little more warm stock before serving.
💡 Chef's Tips
Always toast your seeds and spices in small batches to ensure even browning and prevent burning. For the smoothest texture possible, pass the blended sauce through a fine-mesh strainer before frying it in the pot. If the sauce tastes too 'nutty' or heavy, a tiny splash of apple cider vinegar or lime juice at the end can brighten the flavors. Don't skip the 'frying' step in the pot; this 'seasons' the sauce and creates the deep, cooked-through flavor essential to a good Pipian. Leftovers freeze beautifully for up to 3 months—just reheat slowly and whisk in a little water to loosen.
🍽️ Serving Suggestions
Serve generously over roasted chicken thighs or poached turkey breast. Use as a rich sauce for cheese or chicken enchiladas, topped with pickled red onions. Pair with a side of Mexican red rice and warm corn tortillas to soak up every drop. Accompany with a crisp, cold Lager or a tart Hibiscus (Jamaica) iced tea to cut through the richness. For a vegetarian option, pour over roasted cauliflower steaks or grilled chayote squash.