Pepian

Ingredients

Vegetable oil

2 tablespoons

Water

4 cups, divided

Salt

to taste

Black peppercorns

1 teaspoon

Cloves

3 whole

Cinnamon stick

1

Ancho chilies

2, dried

Guajillo chilies

2, dried

Almonds

1/4 cup, toasted

Sesame seeds

2 tablespoons, toasted

Pumpkin seeds

1/4 cup, toasted

Garlic

4 cloves, minced

Onion

1 medium, chopped

Tomatillos

4, husked and chopped

Tomatoes

2, chopped

Chicken or beef

2 pounds, cut into pieces

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chicken or beef pieces and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped tomatoes, tomatillos, onion, and minced garlic. Cook until softened, about 5-7 minutes.
4. While the vegetables are cooking, prepare the sauce: In a blender or food processor, combine the toasted pumpkin seeds, sesame seeds, almonds, dried guajillo chilies, ancho chilies, cinnamon stick, cloves, black peppercorns, and a pinch of salt. Blend with 1 cup of water until smooth.
5. Add the blended mixture to the pot with the sautéed vegetables. Stir well to combine and allow to cook for another 5 minutes, letting the flavors meld.
6. Return the browned chicken or beef to the pot and add the remaining 3 cups of water. Bring to a boil, then reduce the heat and let it simmer for 1 hour, or until the meat is tender and the sauce has thickened.
7. Taste and adjust seasoning with salt if needed.
8. Serve the pepián hot, garnished with fresh cilantro if desired, alongside rice or warm tortillas.