Pipian Rojo Recipe (Mexican Red Pipian Sauce)

5 from 2 votes

Pipian Rojo Recipe (Mexican Red Pipian Sauce)

Pipian rojo is a Mexican red mole, or sauce, made with toasted pumpkin seeds, colored with red chilies, wonderfully nutty, perfect for chicken or duck.

Prep Time15

Cook Time50

Course: sauce

Cuisine: Mexican

Keyword: ancho, pumpkin seeds, sesame seeds

Servings:

Calories: 123kcal

Author: Mike Hultquist

Ingredients

2 medium ancho peppers stemmed and seeded - or use pasillas, or a combination
1/2 cup pumpkin seeds raw/untoasted
¼ cup sesame seeds raw/untoasted
3 tablespoons lard or use vegetable oil - divided
1 small onion chopped
3 cloves garlic chopped
½ teaspoon ground black pepper
½ teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon dried thyme
1/8 teaspoon ground cloves
½ teaspoon sugar
Salt to taste
1 corn tortilla torn (lightly toasted, if desired – for thickening)
2 small tomatoes chopped (optional – omit, if desired)
2 cups chicken stock

Instructions

Heat a large pan to medium heat and add the ancho peppers. Dry toast them for 1-2 minutes per side, or until they puff slightly and become fragrant. 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.
In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted.
Add the sesame seeds and toast for 1 minute to brown.
Transfer to the food processor. Reserve some for garnish, if desired.
To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add the onion. Cook the onion until softened and lightly browned, 9-10 minutes.
Add the garlic and cook for 1 minute, until fragrant.
Transfer the onion and garlic to a food processor.
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 and process several times.
Heat the remaining 2 tablespoons lard (or vegetable oil) in the same pan to medium heat and add the paste. Heat through and cook for 5 minutes. The mole sauce should darken a bit.
Stir in 2 cup chicken stock and simmer at medium-low heat for 30 minutes, stirring occasionally, to let the flavors develop. Reprocess and strain if desired for a smoother mole sauce.
Taste and adjust for salt and sugar.

Notes

Makes about 4 cups unstrained, or 3.5 cups strained.

Nutrition