Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

0 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
El_Ixto
Recipe by  El_Ixto

“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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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 44.6 g
  • 14%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 1386 mg
  • 55%

Based on a 2,000 calorie diet

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