Pipian is a type of Mexican sauce made out of either roasted almonds or pumpkin seeds, traditionally served with chicken roast and enchiladas. A very old recipe which dates back to the Aztecs, the first account of this recipe was when it was mentioned by Fray Bernardino de Sahagún’s in “Historia General de las Cosas de Nueva España” during the late 1520’s. In that writing he describe in detail how Aztecs lived as a civilization and in one instance he described a dish which describes what is pipian today, he stated “casserole of fowl made with red chile and with tomatoes, and ground squash seeds”.
A very nutty and earthy flavoured sauce which for me is very unique in taste, think of it as a hot Kare Kare dish or like a savoury chunky peanut butter sauce. Try this one out especially with roast if you are looking for a different kind of flavour. It is a totally new way of enjoying your roasts that’s of course if you are not a Mexican.
1/2 cup toasted almonds
1/2 cup toasted sesame seeds
1 tsp cayenne pepper
2 cups chicken stock
pitted black olives
roasted or grilled chicken
- In a blender puree sesame seeds and almonds with 1 cup of chicken stock.
- Add olive oil in a sauce pan then pour in the blended mixture. Cook for 5 minutes or until sauce thickens.
- Add the remaining chicken stock then simmer for 10 minutes.
- Pour in top of roasted chicken and garnish with olives.