Pipian Rojo

  • Servings: 3
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons sesame seeds
  • 1/4 cup sliced almonds
  • 1/2 cup green pumpkin seeds
  • 5-6 guajillo chilies (5 will make it less spicy -- 6 makes it warm)
  • 2 Tablespoons lard or vegetable oil (lard will make it more flavorful)
  • 2/3 cup finely diced white onion
  • 3 garlic cloves, roughly chopped
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 pinches ground cinnamon
  • 5 cups chicken broth


1. Roast sesame seeds in a large saut� pan over moderate heat. Be sure to keep them moving often to keep them from burning. Once they are browned, remove from pan and let cool. Repeat the same process for the almonds and pumpkin seeds. Reserve.

2. In a coffee/spice grinder, grind all the cooled sesame seeds, almonds, and pumpkin seeds until powdered.

3. Remove the stem from the chilies and open them up using scissors. Remove and discard all the seeds and as many veins as possible. (Be sure to wash hands well after doing this!)

4. In a medium sauce pan, saute onion and garlic in lard or vegetable oil until they are lightly browned and soft. Add chilies and saut� for another minute.

5. Add cumin, paprika, salt, cinnamon and 3 cups chicken broth. Bring to a boil, reduce to a simmer, and cook for about 15 minutes, or until the chilies are very soft.

6. In a food processor, pur�e the chilies and the broth until smooth. Return the mixture to the pot and add ground seed/nut powders, and remaining 2 cups of chicken broth.

7. Bring back to a boil, reduce to a simmer, and cook slowly until lightly thickened (about 10 minutes). Serve, or chill and reheat later.

Serve with Mexican-Influenced Roast Leg of Lamb.

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