Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)
Added to shopping list. Go to shopping list.
Ingredients1 h 20 m servings 319 cals
Original recipe yields 6 servings (5 cups)
- 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.
Per Serving: 319 calories; 13.6 g fat; 44.6 g carbohydrates; 8.4 g protein; 5 mg cholesterol; 1386 mg sodium. Full nutrition
ReviewsRead all reviews 1