Pepián (Pepián)
Overview
Pepián is a thick, dark red stew from Guatemala and one of the country's best-known dishes. Tomatoes, tomatillos, onions, garlic and dried chillies such as guaque and pasa are dry-roasted until charred, together with pumpkin seeds, sesame seeds, a piece of corn tortilla, cinnamon and cloves. Everything is ground into a smooth, smoky sauce. Chicken or beef is simmered in water, and the sauce is added to the broth with chayote, potatoes, carrots and green beans. The stew is rich, nutty and gently spicy, and is served with rice and corn tortillas or tamalitos.
History
Pepián mixes Maya cooking, with its roasted seeds, chillies and tomatoes, with spices and meats brought by the Spanish, and it is considered one of the oldest dishes of Guatemala. Many Guatemalans see it as a national dish. It is cooked for family celebrations and religious festivals, and it is also a popular street and market food in Guatemalan cities. A similar dish called pipián is made in Mexico.
Main ingredients
Chicken or beef, roasted pumpkin and sesame seeds, tomatoes, tomatillos, dried chillies, chayote. The soup is built on roasted seed and chilli sauce and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Beef soups · Tomato soups · Pumpkin and squash soups · More soups from Guatemala
Recipe
Method
- 140 min
Simmer the meat in 2 l water with salt for 40 minutes.
- 2
Dry-roast the tomatoes, tomatillos, onion, garlic and chillies until charred, and toast the seeds, tortilla and spices.
- 3
Blend everything with some broth into a smooth sauce.
- 425 min
Add the sauce and vegetables to the pot and simmer for 25 minutes, until thick.
- 5
Season and serve with rice and tortillas.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
