Pipian Verde

December 17, 2019

Pipian Verde - kvalifood.com

Pipian verde is a Mexican pumpkin seed sauce from Puebla and surrounding regions. It is built on tomatillos and fresh herbs. The technique: toast the seeds, blend everything, fry the puree, then simmer with broth.

Serve it over poached chicken, pork, or fish. It also pairs well with enchiladas, tamales, and steamed vegetables.

Ingredients

170 g hulled raw pumpkin seeds
450 g tomatillos, husked, rinsed
2 serrano chiles, stemmed
3 garlic cloves (ca. 15 g), peeled
1/2 medium onion (ca. 50 g)
15 g packed fresh cilantro (leaves and tender stems)
8-10 fresh epazote leaves (or extra cilantro)
2 large romaine lettuce leaves, torn (ca. 30 g)
1 1/2 tbsp vegetable oil
720 ml chicken (or vegetable) broth
1 1/2 tsp salt, to taste

Directions

Simmer tomatillos, garlic, and serranos in water until tomatillos soften (about 10 minutes). Reserve 240 ml cooking liquid, drain.

Toast pumpkin seeds in a dry skillet until they pop from flat to round. Reserve 2 tbsp for garnish.

Pulse seeds in a blender until ground. Add tomatillos, garlic, chiles, onion, cilantro, epazote, romaine, and 120 ml liquid. Blend smooth.

Heat oil in a heavy pot. Pour in the puree. Stir constantly as it darkens and thickens, 5-8 minutes.

Add broth and salt. Simmer partially covered for 20-25 minutes.

For velvety texture, blend again briefly. Garnish with reserved seeds.

Notes

The fry-in-hot-fat step is the most important technique.
Both pipian verde and rojo store well for 5 days refrigerated or 3 months frozen. Thin with broth when reheating.
Makes ca. 1 liter sauce (6 servings).