Pepián

Toasted seed and chili stew, one of Guatemala's oldest dishes.

Ingredients

• 1.2 kg Chicken
• ½ cup Sesame seeds
• ½ cup Pumpkin seeds
• 4 Tomatoes
• 4 Tomatillos
• 4 Dried chilies
• 1 Onion
• 5 cloves Garlic
• 1 Cinnamon stick
• 3 Potatoes
• 2 Carrots
• 2 tsp Salt
• 6 cups Water

Method

1. Toast the seeds — Dry-toast the sesame and pumpkin seeds until they pop and turn golden — this toasting is the soul of pepián.
2. Toast the chilies — Toast the dried chilies briefly, then soak them in hot water.
3. Char the vegetables — Blacken the tomatoes, tomatillos, onion and garlic in a dry pan.
4. Blend — Grind everything together with the cinnamon into a thick dark paste.
5. Cook the chicken — Simmer the chicken in water for 30 minutes, then add the potato and carrot.
6. Add the paste — Stir the paste into the broth and simmer 30 minutes until it thickens and darkens.
7. Pepián is ready — Season and serve with rice and tortillas.

More Guatemala recipes

• kak'ik
• Rellenitos