Pipian Mexican Recipe

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WebPipian or pepian is commonly made using pumpkin seeds and using chicken as the protein, but there are other recipes that include a mix of several seeds and use …

Rating: 5/5(5)
Total Time: 45 minsCategory: Main Course, PorkCalories: 328 per serving1. Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
2. While the meat is cooking, let’s prepare the sauce. Prepare a medium-size saucepan
3. with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.
4. Lightly toast the seeds in a skillet or frying pan. We’ll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.

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WebStep 2. Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and ½ cup of the chicken stock. Cover the blender and blend the …

Rating: 5/5(51)
Category: Dips And Spreads, One PotCuisine: MexicanTotal Time: 40 mins1. Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
2. Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
3. Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

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WebPipian Verde This is an easy sauce to make that works very well with chicken or other white meat poultry, rabbit or fish. Once made, it will keep a week or so. …

Rating: 5/5(4)
Total Time: 1 hrCategory: Lunch, Main Course, SauceCalories: 202 per serving

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WebMake the Pipian Paste. 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 …

Rating: 5/5(2)
Category: SauceCuisine: MexicanCalories: 123 per serving

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WebPut roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain. Put remaining oil in deep pot and heat. Add tomatillo

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WebPipian Sauce 1 cup sesame seeds 1 cup blanched almond 1 tablespoon corn oil or 1 tablespoon lard 2 teaspoons chicken bouillon powder 6 yellow chiles, chopped 3⁄4 cup …

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WebSpicy Shredded Chicken. I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with …

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WebLow Carb Mexican Tamale Skillet Pie (Gluten Free, Grain Free) Sugar-Free Mom enchilada sauce, pepper, cumin, chili powder, chopped cilantro and 4 more Low Carb Mexican Cauliflower Rice Bowls …

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WebLow-Carb Salsa This keto-friendly salsa recipe is the perfect addition to your low-carb Mexican meal. Use cucumber chips to dip into it and enjoy the spice and zest of this salsa. 6. Keto Mexican Beef Casserole …

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WebSimpler, Leaner Pipián Step 5 Omit the lard and toast the pumpkin seeds as you would sesame seeds (page 596). Omit the ancho chiles and puree the toasted …

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WebPipian Mexican Recipes Heat oil in a skillet over medium lowheat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in …

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WebRecipe Steps 1: Set up your grill for direct grilling and build a hot fire. Brush and oil the grill grate. 2: Make the Pipian Sauce: Grill the tomatillos, poblano, serranos, onion, garlic, scallions, and lettuce leaves until …

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WebInstructions. In a deep skillet, add 3 tablespoons of oil ans preheat at medium for 4-5 minutes. Season the chicken on both sides lightly with salt and pepper, …

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WebCooking. Add the meat and the marinade to the slow cooker and rotate with tongs until pork is evenly coated with marinade. Cook on low for 8 hours or high for 4 hours. While pork …

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WebKeto Mexican Skillet With Chicken And Palmini Noodles Easy Air Fryer Chicken Fajitas (GF, LC, Keto, Paleo, Whole 30) Chili Rellenos Keto Green Chicken …

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