> > > >

Pipián Paste



Pipián Paste is a rich, thick, reddish-brown mole sauce made in Mexico used for pork, poultry, seafood and vegetables.

It is made from dried chile peppers such as pasilla and ancho (or mulato), cloves, garlic, oil, toasted pumpkin seeds, roasted peanuts (some recipes just call for peanut butter now), toasted sesame seeds,

A green variety, made with tomatillos and green peppers, is referred to as Pipián verde, or Mole verde.

If someone says just "Pipián", the version that is reddish brown is meant.

Individual cooks may vary the recipe, swapping in almonds for pumpkin seeds, and adding their own touch through herbs such as epazote.

You can buy it ready-made in jars. Unless the jar specifies otherwise, use 1 part of the ready-made paste to 4 parts of water or broth to thin down the paste.

Please share this information with your friends. They may love it.


Also called:

Pipián Sauce; Kürbiskernsauce (German); Pipián (Spanish)

Comments

See also:

You may also like:

logo

Bon mots

"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."

-- Anthony Bourdain (American food writer. 15 June 1956 - )

Myth of the Day

Myth Picture Read more >