Mexican Red Pipian Recipe

Pipian Rojo Recipe (Mexican Red Pipian Sauce) Chili Pepper …

WEBMay 4, 2022 · Learn how to make Pipian Rojo right here, my friends. Pipian Rojo, or "red pipian sauce", is a Mexican sauce made with pumpkin seeds and dried red chilies. It is …

Rating: 5/5(2)

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Pipian Rojo Recipe How to Make Mexican Pipian Rojo …

WEBJan 10, 2019 · A recipe for pipian rojo, a classic Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. You can serve pipian …

Rating: 5/5(6)
1. Remove the stems and shake out as many seeds as you can from the various chiles. Open the chiles up so you can press them flat as best you can. Old chiles will be brittle and break. If they're all like that, just leave them whole.
2. In a medium pot, heat the stock to a bare simmer. Add the chipotles.
3. Set the oven to broil and put a rack close to the burner. Slice the tomato in half and peel the garlic, but leave the cloves whole. Toss the tomato, garlic and onion slices with a little oil and set them on a baking sheet. Broil them until you see quite a bit of blackening, about 10 to 15 minutes. You want the vegetables to be about 50 percent blackened. Remove and put in the pot with the stock.
4. Heat up a comal or cast iron skillet, griddle or other heavy frying pan over medium-high heat. Toast all the chiles, one by one. Set a chile down on the hot, dry pan and press it with a spatula. Let this toast for a few seconds. You want to smell the aroma and see a little blistering. Turn the chile over and toast the other side. Do this with all the chiles except for the chipotles and the chiltepins, if using. Set the toasted chiles in a bowl. When all the chiles are toasted, put them in the pot with the stock.

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Red Chicken Pipian Pipian Rojo La Piña en la Cocina

WEBMay 18, 2020 · Pour in the pipian sauce from the blender, along with the remaining 2 cups of broth. When it comes up to a boil, taste it for salt. …

1. In a deep skillet, add 3 tablespoons of oil ans preheat at medium for 4-5 minutes.
2. Season the chicken on both sides lightly with salt and pepper, set aside.
3. Once oil is hot, sear the seasoned chicken, skin side down, for 5 minutes per side. Remove from skillet onto plate. Set aside.
4. In that same skillet, add the onions, garlic, tomatoes and dried chiles. Stir frequently, for 5 minutes,so chiles don't burn. Add the cinnamon, cloves and all spice.

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