Recipe for green pipián in the style of Tierra del Sol
Take the flavor of green pipián to another level with this recipe from chef Olga Cabrera; it's a dish that suits all tastes.
Ingredients:
- 1/2 kg of Pumpkin Seeds
- 1 poblano pepper
- 1 jalapeño pepper
- 2 serrano peppers
- 100g of coriander leaves
- 50g of holy herb leaves
- 20 g of epazote leaves
- 6 radish leaves
- 100g of onion
- 8 small green tomatoes
- 50 ml oil or lard
- 40 g of garlic
- 20 g of oregano
- 2 heads of broccoli
- 300 g of huauzontle tips
- Water (as needed)
- Shall
Preparation:
Start by toasting the pumpkin seeds until they change color slightly and set aside.
Open the chiles to remove the seeds and veins, add the chiles, tomatoes, garlic, onion, oregano and a little water to the blender, blend at high speed, it has to be perfectly ground.
In a saucepan or pot, add the oil or lard. When it is hot, pour in what you blended earlier and let it fry for 5 minutes.
Grind the pumpkin seeds in a blender, add enough water to make sure the mixture is very fine. Add the blended mixture to the pot, stirring constantly (add a little water if it's too thick), and season with salt.
In a blender, combine all the cilantro, epazote, radish or spinach, and hoja santa leaves. Blend thoroughly and add to the pot. Once the stew is boiling, reduce the heat to low, stirring constantly. Check the seasoning and continue stirring until the mixture is smooth. Let it simmer for another 15 minutes over low heat.
Wash and disinfect the broccoli florets and huauzontle; these can be steamed or sautéed. Finally, serve them on a plate and drizzle with pipián sauce. You can decorate with some pumpkin seeds.
This recipe serves 4 people.