Recipe For Pipian

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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Pork in Green Pipian Sauce Mexican Recipes, Quick …

WEBSep 21, 2011 · How to make Pork in Green Pipian Sauce. JUMP TO FULL INSTRUCTIONS. Instructions: Place the meat, onion, carrots, bay …

1. Place the meat, onion, carrots, bay leave, garlic, nutmeg and marjoram in a large pot and cover with water and cook for about 1 1/2 hours until the meat is tender.
2. When the seeds are cold or warm, is ground into a fine powders. If you do not have a mill to process the seeds, can be liquefied after the other ingredients together, but then the sauce will have a texture more fat.
3. While the meat is cooking prepare the Pipian Sauce. In a frying pan greased with a little oil roast the pumpkin seeds over low heat. Stir frequently to prevent burning them and when the seeds start popping, turn off the heat and set aside to cool. When the seeds had cool down, ground in your spice grinder until you obtain a fine powder. If you do not have a spice grinder, the seeds can be process later on in a blender together with the other ingredients for sauce but then final result of the sauce will have a grainy texture. Just process some extra seconds to get a fine sauce.
4. Meanwhile in a large pot big enough to fit the meat, start roasting the tomatos, serrano peppers, garlic cloves and poblano pepper with 3 tablespoon of vegetable oil. Turn the tomatoes and peppers occasional to roast evenly. When they are well roasted and cook, add salt and about a 1/4 cup of the meat broth or water. Then add the grinded seeds. Add more broth or water is needed, do not let it to get dry, the sauce at this stage should be very liquid.

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