Pipián Rojo Recipes

PIPIáN ROJO RECIPE

Steps:

• Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
• While the meat is cooking, let's prepare the sauce. Prepare a medium-size saucepan
• with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.
• Lightly toast the seeds in a skillet or frying pan. We'll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.
• Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.
• Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.
• Place the bowl's contents in the saucepan over a medium-high heat and cook for about 8 minutes; set aside to let the ingredients soften.
• Check the meat for doneness, and add more water if needed.
• Place all the sauce's ingredients in your blender pitcher and process until you have a smooth and robust sauce. Do not process it for a long period of time, just enough to blend the ingredients.
• Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and stir occasionally. Keep cooking for about 10 minutes. The fats will float over the surface by now. If the sauce seems too thick, add a little chicken broth or water. Season with salt and pepper.

CHICKEN IN RED SESAME SEED SAUCE: PIPIAN ROJO DEL NORTE

Steps:

• Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste.
• Toast the chiles in a large cast iron skillet over high heat. Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes. Drain.
• Meanwhile, toast the chile seeds in the skillet. In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon.
• In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend.
• Heat the lard in a saucepan over medium-high heat. Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes. Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more. Season with salt and pepper. (The sauce may be prepared up to 3 days ahead and stored in the refrigerator.)
• Preheat a grill or grill pan. Lightly brush the chicken with oil and season with salt and pepper. Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes. Transfer the chicken to a platter and let rest for 5 minutes.
• Slice the chicken and transfer to a platter.
• Reheat the sauce and stir in the avocado leaf. Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves. Serve with corn tortillas.
• Serving Suggestion: Warm corn tortillas.