Pepian Sauce for Stewed Chicken or Veggies
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Rating: 5
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A thick mole-like sauce from Central America and beloved in Guatemala. This vegan sauce (a.k.a. recado) blends the smoky flavor of roasted, toasted seeds and other goodness with a half stick of cinnamon and dried chili peppers.
Pepian Sauce for Stewed Chicken or Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A thick mole-like sauce from Central America and beloved in Guatemala. This vegan sauce (a.k.a. recado) blends the smoky flavor of roasted, toasted seeds and other goodness with a half stick of cinnamon and dried chili peppers.
Ingredients
  • 2 ounces sesame seeds , toasted
  • 2 ounces pumpkin seeds , toasted
  • 5 large roma tomatoes , roasted
  • 4 large tomatillos , peeled and roasted
  • 1 dried Guajillo chili pepper seeds removed and toasted
  • 10 whole peppercorns
  • 1/2 cinnamon stick
  • 1-2 cups water , or stock, as needed
  • 1 pan frances , or two hot dog buns
Servings:
Units:
Instructions
  1. Roast the tomatoes, tomatillos, dried peppers and peppercorns in an ungreased comal (you could also use a dry skillet) over medium-high heat. Set them aside once they are blackened.
  2. Reduce the heat to medium-low and toast the pumpkin and sesame seeds. Keep everything moving so they don’t burn.
  3. Finely grind the toasted, cooled seeds in a blender.
  4. To the blender add the other toasted ingredients, cinnamon stick and water. Blend until fairly smooth.
  5. Add the bread and blend until smooth. Add more liquid if necessary.