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Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)


"Pepian is among the 4 national dishes of Guatemala. Pepian is hot, hearty, simple, yet complex. In Guatemala, pepian has as many variations as there are cooks. Here is my recipe for a simpler version of this sauce. Serve with white rice."
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1 h 20 m servings 319 cals
Original recipe yields 6 servings (5 cups)

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  1. Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
  2. Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
  3. Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.


  • Cook's Note:
  • When the vegetables are cooked and soft, you can add your choice of previously cooked chicken, pork, or beef.

Nutrition Facts

Per Serving: 319 calories; 13.6 g fat; 44.6 g carbohydrates; 8.4 g protein; 5 mg cholesterol; 1386 mg sodium. Full nutrition

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Great recipe--did add cinnamon, cloves and oregano. Serving tonight with rice and pork tenderloin. Dixie in Eolia