Dinner · 70 min · mexican

Pipián Rojo

This is the kind of Mexican dinner you’ll make on repeat — chicken pieces and pumpkin seeds, 70 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken pieces
• 1 cup Pumpkin seeds
• 1/4 cup Sesame seeds
• 4 Guajillo chiles
• 1 Ancho chile
• 2 Tomatoes
• 1/2 White onion
• 3 cloves Garlic
• 3 cups Chicken broth
• 2 tbsp Lard

Steps

1. Toast the pumpkin seeds until they pop, then grind with the toasted sesame into a fine powder. Do not walk away — seeds go from toasted to burnt in seconds.
2. Toast and soak the chiles, then blend with tomatoes, onion, garlic, and the seed powder until smooth.
3. Fry the puree in lard 10 minutes, stirring, until it darkens and thickens into a rich pipián.
4. Thin with broth and simmer 15 minutes. The sauce should coat a spoon like velvet.
5. Add the browned chicken pieces and simmer 20 minutes until cooked through.
6. Serve with rice and warm tortillas. The pre-Hispanic seed sauce, perfected.

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