Pipián (sauce)
Pipián, also known as green mole, is a sauce from Mexican cuisine made with pureed greens and thickened with ground pumpkin seeds.[1] The sauce is said to have origins in the ancient Aztec and Mayan cuisines.[2]
The greens used to make the sauce include tomatillos and peppers like poblano, serrano and jalapeno.[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 like cinnamon, cumin and garlic.[5]
References[]
- ^ "Green Pipian". The New York Times.
- ^ Miller, Carolyn. Savoring San Francisco: Recipes from the City's Neighborhood Restaurants.
- ^ a b "How To Make Green Mole Pipian". Food Republic.
- ^ "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.
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Categories:
- Squash and pumpkin dishes
- Ancient dishes
- Mexican sauces
- Mexican cuisine stubs