Description
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
- ΒΌ cup olive oil
- 1 chayote, cut into 8 pieces
- 4 potatoes, thickly sliced
- 1 cup fresh corn kernels
- 3 cups chicken broth
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 6