pipian paste (pumkin seed paste)

4 Servings
3.00  Pasilla chiles (dry) seeded
4.00  Ancho or mulato chiles (dry)
1.00 large White onion chopped
1.00 cup Pumpkin seeds
2.00 tablespoon Sesame seeds
½ teaspoon Cinnamon
1.00 tablespoon Cumin ground
  Peanut oil
1.00 teaspoon Peanut butter
  Hot chicken stock or beer

Place chiles in a glass bowl. Cover with boiling water for 10-15 minutes to reconstitute. Drain. Puree in blendor or food processor or molcajete. Reserve

Toast pumpkin seeds. Toast sesame seeds. Grind them finely. Add these with other dry ingredients to chile puree.

Saute onions in peanut oil til nearly caramelized. Add chilepaste & peanut butter. Saute for 10-15 minutes, adjusting fluid with chicken stock or beer as needed.

Use as an enchilada sauce or use as a base to cook chicken, fish, shrimp, pork, venison in a guisado.pipian.

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