Recado de Pepian Indio (Guatemalan Pepian Indio Sauce) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Pepian is among the 4 national dishes of Guatemala. Pepian is hot, hearty, simple, yet complex. In Guatemala, pepian has as many variations as there are cooks. Here is my recipe for a simpler version of this sauce. Serve with white rice. Ingredients:
6 tomatoes |
8 fresh tomatillos, husks removed |
1 onion, peeled |
2 garlic cloves |
2 tablespoons sesame seeds |
2 tablespoons hulled pumpkin seeds |
1 thick slice of french baguette |
4 sprigs fresh cilantro |
1 teaspoon salt |
2 black peppercorns |
3 cups chicken broth |
1/4 cup olive oil |
1 chayote, cut into 8 pieces |
4 potatoes, thickly sliced |
1 cup fresh corn kernels |
3 cups chicken broth |
Directions:
1. Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
2. Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
3. Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.
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