Pepián develops its depth from toasted tomatoes, chiles, seeds and spices. This chicken and potato version preserves the traditional character with an accessible method.
Recipe details
- Prep time: 25 min
- Cook time: 55 min
- Total time: 1 hr 20 min
- Servings: 6 servings
- Difficulty: Intermediate
- Estimated cost per serving: $3.20
Ingredients
- 3 lb (1.35 kg) chicken thighs
- 1 1/2 teaspoons salt
- 6 cups water or broth
- 4 Roma tomatoes
- 1 onion, quartered
- 3 garlic cloves
- 2 dried guajillo chiles, seeded
- 1/4 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 1 toasted corn tortilla
- 1/2 teaspoon cinnamon
- 2 large potatoes, cut into chunks
- 8 oz (225 g) green beans
- Rice, for serving
Step-by-step instructions
- Simmer the chicken with salt and water or broth for 25 minutes; reserve the chicken and 4 cups liquid.
- Toast the tomatoes, onion, garlic and chiles in a dry skillet until lightly charred. Toast the pumpkin and sesame seeds separately.
- Blend the vegetables, seeds, tortilla, cinnamon and 2 cups broth until very smooth.
- Pour into the pot, add the chicken and potatoes and simmer for 20 minutes.
- Add the green beans and cook 10 minutes more. Adjust thickness with broth, check salt and serve with rice.
Tips and variations
- Toast the ingredients without burning them to prevent bitterness.
- The sauce should coat a spoon while remaining pourable.
