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
Yield: 6
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; 1/4 cup olive oil; 1 chayote, cut into 8 pieces; 4 potatoes, thickly sliced; 1 cup fresh corn kernels; 3 cups chicken broth

⏱️ Ready in 1h 20m 🥄 Prep 30 min 🔥 Cook 50 min 👥 6 servings 👁️ 14 views

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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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 30 min

Cook 50 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 319

% Daily Value*

Total Fat 13.6g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1386mg 60%

Total Carbohydrate 44.6g 16%

Dietary Fiber 7.7g 28%

Total Sugars 9.4g

Protein 8.4g 17%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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 purée 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.