PIPIAN VERDE - MEXICO
From Chef Ana Isabel Garcia at La Villa Bonita School of Mexican Cuisine in Cuernavaca, Mexico. If you can't get epazote leaves, use Mexican oregano.
Provided by Mme M
Categories Stew
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.).
- Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
- Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
- Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano). If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
- Serve with fresh corn tortillas and rice and beans as side dishes.
- Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
- Makes 8-10 servings.
Nutrition Facts : Calories 694.4, Fat 51.7, SaturatedFat 14.8, Cholesterol 149.7, Sodium 142.2, Carbohydrate 10.2, Fiber 3, Sugar 5.2, Protein 46.9
PIPIAN VERDE (GREEN MOLE)
This pipian mole verde is made with pumpkin seeds, peanuts, green chili peppers, and spices. It is perfect to serve over chicken or your favorite protein.
Provided by Maricruz
Categories main dish
Time 2h5m
Number Of Ingredients 16
Steps:
- Cook chicken drumsticks in a large pot with onion, garlic, bay leaf, cilantro, salt, and plenty of water (read note 1).
- Remove chicken from the pot and place it in a bowl. Then strain the liquid and set everything aside.
Nutrition Facts : Calories 544 kcal, Carbohydrate 19 g, Protein 41 g, Fat 36 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 139 mg, Sodium 4594 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 25 g, ServingSize 1 serving
SALMON IN LUXURIOUS GREEN SESAME PIPIAN (SALMON EN PIPIAN VERDE
In Mexico, pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Where mole is an exuberant symphony orchestra, pipian is a lively string quartet. The seed that has traditionally thickened a sauce like this is Mexico's pumpkin seed.
Provided by Witch Doctor
Categories Mexican
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the salsa to a smooth puree.
- Heat the oil in a very large (12 inch) skillet over medium high heat. When it is hot, add the salsa all at once. Stir as the salsa reduces to the consistency of tomato paste, about 5 minutes.
- Stir in the broth and the tahini. Return to a boil, then reduce the heat to medium low and let simmer 10 minutes. Taste and season with salt, usually about ½ tsp, and a little sugar. (The sugar will help balance the natural tartness of the salsa.).
- While the sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a Tbsp of water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the peas are hot and tender, anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas; discard water.
- When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for ½ inch thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing it with your finger or the back of a spoon.).
- Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over the top. Strew with the peas, sesame seeds and cilantro.
- Variations:.
- You can replace the peas with a couple of medium-large red-skin boiling potatoes cut into eighths (microwave them until tender, about 8 minutes). Mix the potatoes into the sauce after transferring the fillets to the dinner plates. A can of white beans makes a great replacement for the peas; drain and rinse them before adding them to the sauce. This dish is also wonderful made with boneless, skinless chicken breasts or semi-boneless quail; poach the birds in the sauce as described or, for added flavor, brown them in oil in the large skillet, then remove them and, without washing the skillet, cook down the pureed salsa. Tahini is an easy addition because it's smoothly ground, but you can use the very traditional pumpkin seeds or almonds or peanuts; puree them with the salsa, but stir carefully as you cook the mixture down to a paste (it will stick more easily than the salsa alone) After the sauce has simmered 10 minutes, it will likely be quite coarse looking; reblend the hot sauce in a loosely covered blender to smooth it out.
Nutrition Facts : Calories 323.9, Fat 14.3, SaturatedFat 1.9, Cholesterol 62.3, Sodium 1009.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.2, Protein 32.8
More about "pipian verde mexico recipes"
GREEN MOLE (PIPIAN VERDE) | MEXICAN PLEASE
From mexicanplease.com
3.2/5 (8)Total Time 1 hrServings 3Calories 748 per serving
- Start by pulling the husks off the tomatillos. Give them a good rinse and de-stem them. Roast the tomatillos in a 400F oven for 15-20 minutes or until they turn army green in color. (Note: if you want to make Arroz Rojo, add the tomatoes to the roasting pan.)
- If you want to brine the meat, add 1/4 cup of salt to a bowl along with enough water to submerge the chicken. Give it a stir and add the chicken breasts. (I usually just let them brine until I need them.)
- Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
- Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, a pinch of cumin, and a pinch of ground clove. Combine well.
PIPIáN VERDE + VIDEO - EASY AUTHENTIC MEXICAN RECIPES
From inmamamaggieskitchen.com
4.8/5 (6)Calories 380 per servingCategory Dinner
PIPIáN ROJO RECIPE, A CREAMY RED SAUCE | MEXICAN FOOD …
From mexicoinmykitchen.com
PIPIAN VERDE WITH PAN FRIED TOFU - RECIPES | CAULDRON …
From cauldronfoods.co.uk
PIPIáN VERDE (PUMPKIN SEED GREEN MOLE) - SUNKISSED …
From sunkissedkitchen.com
PIPIAN ROJO RECIPE - HOW TO MAKE MEXICAN PIPIAN ROJO …
From honest-food.net
PIPIAN VERDE~ SEARED DUCK BREAST IN A GREEN PIPIAN …
From pinaenlacocina.com
HOW TO MAKE MOLE VERDE RECIPE (GREEN MOLE RECIPE)
From mexicoinmykitchen.com
MEXICAN PIPIAN VERDE RECIPE - HOW TO MAKE GREEN PIPIAN …
From honest-food.net
5/5 (3)Total Time 1 hrCategory Lunch, Main Course, SauceCalories 202 per serving
PIPIAN | TRADITIONAL SAUCE FROM MEXICO - TASTEATLAS
From tasteatlas.com
PíPIAN VERDE (GREEN PIPIAN) RECIPE - CHEF'S PENCIL
From chefspencil.com
PINE NUT PIPIáN - PATI JINICH
From patijinich.com
PIPIáN VERDE — MEXICO IN MY POCKET
From blog.mexicoinmypocket.com
MACARELA CON PIPíAN VERDE (MACKEREL WITH GREEN PIPIAN) - MEXICAN …
From mexicanfoodmemories.co.uk
PIPIAN ROJO RECIPE (MEXICAN RED PIPIAN SAUCE ... - CHILI PEPPER …
From chilipeppermadness.com
VEGAN PIPIáN VERDE (GREEN MOLE) (VEGAN, GF, NF, SF) — THE LALO LAB
From thelalolab.com
POLLO EN PIPIAN VERDE RECIPE | EPICURIOUS
From epicurious.com
MEXICAN PIPIAN VERDE RECIPE | VERDE RECIPE, MEXICAN FOOD RECIPES ...
From pinterest.com
PORK IN GREEN PIPIAN: PUERCO EN PIPIáN VERDE - MEXCONNECT
From mexconnect.com
MARIANA'S PIPIAN VERDE - YES, MORE PLEASE! COOKING BLOG
From yes-moreplease.com
PIPIáN VERDE RECIPE -SUNSET MAGAZINE
From sunset.com
PIPIáN VERDE WITH MEXICAN JACKFRUIT AND TOFU - VERY VEGAN VAL
From veryveganval.com
CHICKEN PIPIáN VERDE #WEEKDAYSUPPER - LA COCINA DE LESLIE
From lacocinadeleslie.com
PIPIáN VERDE FáCIL ("EASY" PUMPKIN SEED MOLE)
From miguelpascoe.wixsite.com
MEXICAN CHICKEN RECIPE | POLLO EN PIPIAN VERDE | A GOOD CARROT
From agoodcarrot.com
PIPIAN BLANCO (ANCIENT MEXICAN SAUCE) (VEGAN, GF, SF) — THE LALO …
From thelalolab.com
PIPIAN VERDE | TRIED & TRUE PROVISIONS
From shop.triedandtruerecipe.com
HOW TO MAKE PIPIAN VERDE RECIPE
From slurrp.com
MEXICAN POLLO EN PIPIAN RECIPE - FOOD NEWS
From foodnewsnews.com
BEST PIPIAN VERDE WITH POTATOES, GREEN BEANS AND …
From 177milkstreet.com
THE SAUCES OF MEXICO - PIPIáN VERDE RECIPE - MEXICAN FOOD
From bellaonline.com
CHICKEN PIPIáN VERDE, MEXICAN QUINOA AND THE DEVIL’S COLLECTION …
From enofylzwineblog.com
THE SAUCES OF MEXICO - PIPIáN VERDE RECIPE - MEXICAN FOOD
From bellaonline.com
WHAT IS PIPIáN SAUCE? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
PIPIAN VERDE – CULINARY ADVENTURES, INC.
From culinaryadventuresinc.com
MOLE VERDE PIPIAN - FRIDAY NIGHT SNACKS AND MORE...
From fridaysnacks.info
PíPIAN VERDE (GREEN PIPIAN) - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
COOKBOOK REVIEW: TRULY MEXICAN + A PIPIáN VERDE (GREEN ... - LA …
From laweekly.com
BLACK BEAN ENCHILADAS WITH PIPIáN ROJO | ¡HOLA! JALAPEñO
From holajalapeno.com
PIPIáN VERDE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love