Pipian Rojo Recipe (Mexican Red Pipian Sauce)

🧂 Ingredients

• 2 medium ancho peppers

  stemmed and seeded - or use pasillas, or a combination
• 1/2 cup pumpkin seeds

  raw/untoasted
• ¼ cup sesame seeds

  raw/untoasted
• 3 tablespoons lard

  or use vegetable oil - divided
• 1 small onion

  chopped
• 3 cloves garlic

  chopped
• ½ teaspoon ground black pepper
• ½ teaspoon allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon dried thyme
• 1/8 teaspoon ground cloves
• ½ teaspoon sugar
• Salt to taste
• 1 corn tortilla

  torn (lightly toasted, if desired – for thickening)
• 2 small tomatoes

  chopped (optional – omit, if desired)
• 2 cups chicken stock

Instructions

• 1 Heat a large pan to medium heat and add the ancho peppers. Dry toast them for
  1-2 minutes per side, or until they puff slightly and become fragrant. Set into
  a bowl and cover with very hot water. Steep for 20 minutes, or until softened.
  Drain and add the softened peppers to a food processor.
• 2 In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly,
  until the pumpkin seeds have all popped and toasted.
• 3 Add the sesame seeds and toast for 1 minute to brown.
• 4 Transfer to the food processor. Reserve some for garnish, if desired.
• 5 To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add
  the onion. Cook the onion until softened and lightly browned, 9-10 minutes.
• 6 Add the garlic and cook for 1 minute, until fragrant.
• 7 Transfer the onion and garlic to a food processor.
• 8 Add the spices, tortilla, and tomatoes to the food processor, then process to
  form a thick paste. You may need to scrape down the sides and process several
  times.
• 9 Heat the remaining 2 tablespoons lard (or vegetable oil) in the same pan to
  medium heat and add the paste. Heat through and cook for 5 minutes. The mole
  sauce should darken a bit.
• 10 Stir in 2 cup chicken stock and simmer at medium-low heat for 30 minutes,
  stirring occasionally, to let the flavors develop. Reprocess and strain if
  desired for a smoother mole sauce.
• 11 Taste and adjust for salt and sugar.

Nutrition Info