Pipian Rojo Recipe (Mexican Red Pipian Sauce)

Name: Pipian Rojo Recipe (Mexican Red Pipian Sauce)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
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

Prep 15 min Cook 50 min Serves 8 Source

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

Steps

1
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.
2
In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted.
3
Add the sesame seeds and toast for 1 minute to brown.
4
Transfer to the food processor. Reserve some for garnish, if desired.
5
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.
6
Add the garlic and cook for 1 minute, until fragrant.
7
Transfer the onion and garlic to a food processor.
8
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.
9
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.
10
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.
11
Taste and adjust for salt and sugar.