Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

Name: Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 6 tomatoes; 8 fresh tomatillos, husks removed; 1 onion, peeled; 2 garlic cloves; 2 tablespoons sesame seeds; 2 tablespoons hulled pumpkin seeds; 1 thick slice of French baguette; 4 sprigs fresh cilantro; 1 teaspoon salt; 2 black peppercorns; 3 cups chicken broth; 0.25 cup olive oil; 1 chayote, cut into 8 pieces; 4 potatoes, thickly sliced; 1 cup fresh corn kernels; 3 cups chicken broth

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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.

Recipe by El_Ixto

Published on February 1, 2020

1

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hrs 20 mins

Servings:

6

Yield:

5 cups

Jump to Nutrition Facts

Ingredients

6 tomatoes
8 fresh tomatillos, husks removed
1 onion, peeled
2 garlic cloves
2 tablespoons sesame seeds
2 tablespoons hulled pumpkin seeds
1 thick slice of French baguette
4 sprigs fresh cilantro
1 teaspoon salt
2 black peppercorns
3 cups chicken broth
¼ cup olive oil
1 chayote, cut into 8 pieces
4 potatoes, thickly sliced
1 cup fresh corn kernels
3 cups chicken broth

Directions

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.
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.
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
14g	Fat
45g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 319
% Daily Value *
Total Fat 14g	17%
Saturated Fat 2g	10%
Cholesterol 5mg	2%
Sodium 1386mg	60%
Total Carbohydrate 45g	16%
Dietary Fiber 8g	28%
Total Sugars 9g
Protein 8g
Vitamin C 56mg	278%
Calcium 79mg	6%
Iron 3mg	18%
Potassium 1207mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.