The other day I was linking some recipes to a post I am working on for achiote paste. When I went to link Pepian to it, I discovered I had not posted the recipe for it. Understandable since Pepian was the first recipe I worked on for my blog way back in April of 2009. Instead of just one blog post tracking my journey developing a recipe I did several small ones along the way. Instead of just posting the recipe today, I decided to bring all the post for Pepian together in one blog post for your enjoyment along with the recipe, finally. I don’t know if it is because this was the first recipe I developed or just because it is so tasty, but Pepian is still one of my favorites to make and eat. There are quite a few steps (and dirty dishes) involved, but it is well worth the time and effort.
Monday, April 20, 2009
Pepian de Pollo
So the final phase of Pepian de Pollo is on the stove. Its not a hard dish to make…..just many time consuming steps. There are 3 ingredients that can be tough to find, achiote paste, guajillo chiles and pasilla chiles. Although not find at a regular supermarket they can easily be found at a latin market. The recipe also calls for tomatillos which I have no problem finding at the local supermarket.
|The three components of Pepian de Pollo ready to be finished.|
Tuesday, April 21, 2009
Pepian de Pollo
So Carlos came home to a big pot of steaming Pepian de Pollo. Carlos: “whats for dinner?” Me: “Pepian de Pollo” Carlos: “okay”. But he filled his plate with rice and the Pepian. He sat down took one bit and a big MMMMMMMM came out. What came next is the biggest compliment! He said it was very authentic and that his Mother would love it! That was good enough for me. He proceeded to text his sister to let her know about the Pepian and then proceeded to say I should have my own Guatemalan restaurant. Apparently Guatemalans don’t make this dish often because of its complexity (similar to a Mexican mole). Yes its many steps are time consuming, but it is fairly easy and well worth the effort! For me this is right up there with boeuf bourgignon!!! COMFORT! Carlos said his cousin attempted to make it once for him and his family when they were in Guatemala and it was HORRIBLE! She must have burned the seeds and spices that get toasted. Anyways…Pepian de Pollo was a HUGE success and may turn out to be my signature dish! I will tweak it along the way…..but the flavors will still be the same!
Wednesday, April 22, 2009
Pepian de Pollo Night 2
We are having Pepian de pollo for a second night. There was so much sauce that I am poaching some bone in chicken legs for 30 minutes and then draining it and adding the sauce . Lets see how it is after “simmering” for a couple of days!
Thursday, June 25, 2009
Final test for Pepian
So I am in the middle of what I hope to be the last test of the Pepian recipe! I seemed to have come up with ways to take this traditional Guatemalan dish and update it for the American home cook. To give it an extra layer of flavor, where the recipe called for water, I used chicken broth. Instead of freshly made bread crumbs (which is a pain for me) I have substituted corn tortillas. Why not? Corn tortillas are a huge part of the Guatemalan diet and I have used them in other latin dishes to thicken them. The true test will be when Carlos brings it to his family on Saturday to try it. Apparently Pepian is one his mothers favorite dishes. Will she be pleased with my version? Stay tuned.
Later the same day
So the Pepian is basically finished and boy does it taste great! The color is an amazing bright orange and the flavor is indescribable. Smooth and spicy. Spicy as in warmth not as in fire. I ca not wait til later this afternoon when I can eat it for an early dinner. I am excited to hear what Carlos has to say about it. Like I said in an earlier blog the true test will be Carlos’ mother on Saturday. Am excited and nervous about that! It may not be the traditional Pepian of her childhood……but boy is it good! Well worth the time and effort of making it! I will try and post a picture later of the Pepian being served with rice and tortillas.
|The final Pepian de Pollo dish.|
Monday, June 29, 2009
In-Laws Pepian Review!
So Carlos took some pepian and chicken to his sister on Saturday. I sooo wanted to ask him Saturday night when he got home about 7pm whether they had tried it or not. Knowing full well they had not tried it before he came home. Then I thought they may eat it Saturday night….and waited for a text message to wither myself or Carlos from his sister. No message came Saturday night! Sunday morning…NOTHING……Sunday afternoon…NOTHING! Then about 5pm I got a text message from Monica “Just wanted to thank you for the pepian we all tried it and loved it! Thank you so much.” I will take that as a success! It was my best attempt at it yet and think I will leave it alone! Another recipe down! How many more to go?
December 1, 2010
Finally, Pepian de Pollo, the Recipe!!!!
Recipe: Pepian de Pollo
Summary: This is Guatemalas version of Mexican mole.
- 3 pound chicken cut into pieces
- 3 cups chicken broth
- 1 teaspoon salt
- 2 large tomatoes, chopped or 1-14 ounce can
- 5 medium tomatillos, chopped
- 1 pasilla chile, chopped
- 1 guajillo chile, chopped
- ½ cup chicken broth**
- ½ cup sesame seeds
- 1 tablespoon of pepitas (shelled pumpkin seeds)
- 1 teaspoon cinnamon
- 1 teaspoons red pepper flakes
- 2 cups chicken broth
- 3 corn tortillas cut into pieces
- ¼ teaspoon achiote paste
- Place chicken, broth and salt in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes.
- Bring tomatoes, tomatillos, and both chiles to a boil in ½ cup of chicken broth; reduce heat to simmer for 10 minutes. Remove from heat and let cool while doing the next 2 steps.
- Toast sesame seeds, pepitas, cinnamon, and red pepper flakes in a dry skillet over low heat. Once you start to smell them toasting remove from the heat.
- Place toasted ingredients in a blender and pulse to a powder, then add to the tomato mixture and pour back into the blender and puree.
- Soften achiote paste in a ¼ cup of the hot chicken broth and blend with a fork.
- Add tortillas, achiote paste, and 2 cups of chicken broth to the blender and process until smooth.
- Pour the contents of the blender into the chicken pan, stir and simmer over low heat for 15 minutes until sauce has thickened.
- Serve with warmed corn tortillas and rice.
**Omit chicken broth if using canned tomatoes
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
My rating 5 stars: ★★★★★ 1 review(s)