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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.

See also:


Achiote Paste; Adjika; Bloater Paste; Cenovis; Charoset; Fig Paste; Hummos; Pastes; Pipián Paste; Sweet Red Bean Paste; Tauco; Umeboshi Paste; Wasabi Powder; Wasabi

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Also called:

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


Oulton, Randal. "Pipián Paste." CooksInfo.com. Published 27 June 2004; revised 19 February 2011. Web. Accessed 10/22/2016. <http://www.cooksinfo.com/pipian-paste>.

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