Corn Pepian Recipes

RECADO DE PEPIAN INDIO (GUATEMALAN PEPIAN INDIO SAUCE)

Recado de Pepian Indio (Guatemalan Pepian Indio Sauce) image

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.

Provided by El_Ixto

Categories Side Dish Vegetables Tomatoes

Time 1h20m

Yield 6

Number Of Ingredients 16

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
¼ cup olive oil
1 chayote, cut into 8 pieces
4 potatoes, thickly sliced
1 cup fresh corn kernels
3 cups chicken broth

Steps:

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.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 44.6 g, Cholesterol 5 mg, Fat 13.6 g, Fiber 7.7 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 1386.3 mg, Sugar 9.4 g

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