Recado de Pepian Indio (Guatemalan Pepian Indio Sauce) recipe

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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
¼ cup olive oil
1 chayote, cut into 8 pieces
4 potatoes, thickly sliced
1 cup fresh corn kernels
3 cups chicken broth

Nutrition Info

319.2 calories
carbohydrate: 44.6 g
cholesterol: 5 mg
fat: 13.6 g
fiber: 7.7 g
protein: 8.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1386.3 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 cups

Recipe Note

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.

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