Pipián is a sauce from Mexican cuisine made with puréed greens and thickened with ground pumpkin seeds.[1] The sauce is said to have origins in the ancient Aztec, Purepecha and Mayan cuisines.[2]
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The greens used to make the sauce include tomatillos and peppers such as poblano, serrano and jalapeño.[3][4] It can be served with carnitas, and roasted poultry or vegetables, or served as an enchilada sauce.[3] It is sometimes added to rice and beans to enhance flavor or worked into dough to make spicy tamales.[5]
Other ingredients used for the sauce are sesame seeds, ancho chile, peanuts and spices such as cinnamon, cumin and garlic.[5]
References edit
- ^ "Green Pipian". The New York Times.
- ^ Miller, Carolyn (2005). Savoring San Francisco: Recipes from the City's Neighborhood Restaurants. Silverback Books. ISBN 9781596370425.
- ^ a b "How To Make Green Mole Pipian". Food Republic. 29 May 2015.
- ^ "Chicken in Green Pipian Sauce". Food Network.
- ^ a b Bladholm, Linda (2015). Latin & Caribbean Grocery Stores Demystified: A Food Lover's Guide to the Best Ingredients in the Traditional Foods of Mexico, Peru, Chile, Argentina, Brazil, Venezuela, Columbia, and the Caribbean Islands Including Cuba, Puerto Rico, & Jamaica. St. Martin's Publishing Group. ISBN 9781250108517.
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