Red pipian, is one of those dishes of Mexican cuisine that is prepared in every home, and you could say it is the most basic of our moles. Of prehispanic origin, has come down to us through heredity passed from voice to voice.
Sure, each person has their own way of doing it at home, adding some more types of chiles, more variety of seeds, using others meats, but the basis is the same. At home, we prepare it only with chile ancho and sesame, and is delicious, doesn’t need any more.
- 6 pieces of chicken (thigh, leg, breast)
- 4 tomatoes
- 6 ancho chilis
- ½ onion
- 2 cloves of garlic
- ½ cup sesame seeds
- 3 cloves
- 4 potatoes
- Salt and pepper
- The first thing we will do is boil the chicken by placing it in a pan with water and salt, simmer until cooked through and tender.
- While chicken is cooking, put to boil the tomatoes, separately.
- In a griddle, grilled for 10 seconds on each side of ancho chiles, seeded and deveined. After roasting, pass them to the pot with the tomatoes (which should already be boiling), to soften.
- In the same griddle or in a skillet, roast the sesame seeds. The advice is to do it in a pan and cover them, as when they start to brown start jumping. Once roasted, remove from the heat and reserve.
- When tomatoes are cooked, retire the skin and put in blender along ancho chiles, onion, garlic cloves, a pinch of salt, cloves, sesame seeds and 2 cups of the chicken cooking broth. Grind until get a smooth sauce.
- In a saucepan, heat up two tablespoons of oil and add pipian. Fry until the sauce begins to seasoning and add the diced potatoes and chicken pieces. Rectify the taste with salt and pepper.
- Finally, cover the pan, lower the heat to low and let cook until potatoes are cooked.
In order for a successful red pipian, we must take care that the chicken is tender, almost falling apart, because this way we ensure that it absorbed the flavors of the ingredients of pipian. It is a slightly spicy dish that can be served with white rice or mexican red rice, and of course, corn handmade tortillas.
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