Pipian Mole Sauce Recipe

Pipian Rojo Recipe (Red Pipian Sauce) Chili Pepper Madness

WebMay 4, 2022 · 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. Toast the Pumpkin …

Rating: 5/5(2)

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Pipián Rojo Recipe, a creamy red sauce Mexican Food …

WebApr 28, 2016 · Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and …

Rating: 5/5(5)
1. 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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Green Mole (Pipian Verde) Mexican Please

WebMay 30, 2018 · Remove the chicken from the brine and pat them dry. Melt 1 tablespoon of butter in a baking dish. Rub the chicken breasts in the …

1. Start by pulling the husks off the tomatillos. Give them a good rinse and de-stem them. Roast the tomatillos in a 400F oven for 15-20 minutes or until they turn army green in color. (Note: if you want to make Arroz Rojo, add the tomatoes to the roasting pan.)
2. If you want to brine the meat, add 1/4 cup of salt to a bowl along with enough water to submerge the chicken. Give it a stir and add the chicken breasts. (I usually just let them brine until I need them.)
3. Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
4. Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, a pinch of cumin, and a pinch of ground clove. Combine well.

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