What is the difference between a pipian and mole? There are many similarities between the two. Both will include chile peppers, aromatics, spices and seeds. Depending on what kind you are making, there will be some tomatoes or tomatillos added. The process is also similar. It will include frying, roasting or toasting of ingredients which will then be softened and blended.
I remember the day when I thought shooting a food video would be impossible!
Shooting a video of mole or pipian was just a far-fetched wish 10 years ago! Here I am sharing with you all and so happy to be able to do this. Building a recipe from scratch is the best therapy, in my opinion.
No, but is the real difference?
Pipian, whether it is red or green will include toasted pepitas (pumpkin seeds) and sesame seeds. Those are the flavors you should taste immediately. Depending on how much of those two ingredients are added, the sauce can give the sauce a somewhat coarse texture. Mole recipes will also include these two ingredients but could also include 28 more ingredients! It is complex but harmoniously comes together. Depending on what region of Mexico, pipian most often does not include chocolate.
Cinnamon, cloves and allspice!
I once had a person comment that Mexican food did not include cinnamon, clove or allspice! Cinnamon, clove, cilantro, coriander and more were introduced to Mexico by the Spanish conquistadors. Allspice, annatto, cumin, oregano, epazote and chile peppers are spices and herbs used by the indigenous peoples in pre-Hispanic times. Most often the flavors are subtle but take them out and the dish wouldn’t taste as good.
Nuts and Seeds!
The origins of nuts and seeds essential in a wide variety of traditional Mexican dishes can be traced back to the ancient cavillations of Mesoamerica. Toasted or fried, when ground into a paste, they can be blended with softened dried chiles for sauces, salsas and adobos. Not only do they have a nutty flavor, but they are also important as thickening agents in sauces such as mole and pipian. Guajillo, for red pipian, is often used, but I have excess amounts of cascabel and puya. It turned out spicy and delicious!
The nuts and seeds of choice were pepitas, sesame seeds, Peanuts and almonds!
The spices of choice this day were Mexican oregano, cumin seeds, allspice, peppercorns and Mexican cinnamon!
Tortillas? Toasted or fried corn tortillas will also add flavor and thicken salsas, sauces and adobos. Delicious! Try frying some corn tortillas and then blending them with a roasted tomato salsa base for tortilla soup! Amazing!
I cannot cook Mexican dishes without onion and garlic in some form or another! Lol! I go through so many white onions and fresh garlic. I am not one of those cooks who has that 1 onion in the refrigerator for 10 days.
Just because you are preparing a red sauce or salsa doesn’t mean you have to use red tomatoes. Tomatillos add some acidity and yield a glossy look when blended well. Or you can use a mix of both Roma tomato and tomatillos.
Potato Tacos with a Pipian Sauce Garnish!
Fried potato tacos with delicious pipian sauce spooned over the top then garnished with Mexican crema, cotija cheese, onion and cilantro.
Pork in Pipian with Nopales over Huevos Rancheros!
This was pure luxury over fried corn tortillas with sunny side up eggs! You will never find this dish in any Mexican restaurant. I have tried this with mole as well. It’s such a treat!
Are you ready to take that first step towards preparing your first mole inspired sauce? This recipe is a great place to start!
Get over to Amazon right now because my third cookbook Sabor y Fuego is on sale! You will find a variety of sauce recipes that can easily be transformed into pipian. Includes a step-by-step mole recipe as well. Seventy-five recipes all together. https://a.co/d/0cqfK67m
Pipian! An Introduction to Mole!
I agree that preparing mole from scratch can be intimidating but start with this delicious pipian recipe and soon you will be on your way!
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Course: Main Course, Salsa/Sauces
Cuisine: Mexican
Prep Time: 25 minutes
Servings: 6 cups
Ingredients
- Natural rendered pork lard or oil of your choice as needed
- 12 chile cascabel stems and seeds removed
- 12 chile puya stems removed
- 1 large white onion sliced into strips and divided in half
- 4-6 cloves of garlic
- 8-9 cups of water or chicken broth
- 4 large tomatillos quartered
- ½ c pepitas
- ½ c sesame seeds
- 1/3 cup almonds
- 1/3 c peanuts
- 1 tsp Peppercorns
- 1 tsp all spice pimienta gorda
- 1 inch piece cinnamon stick
- 1 tsp Mexican oregano
- 1 tsp cumin seeds
- Salt to taste
Instructions
-
In a large skillet, add ¼ cup of lard or oil and heat to medium. In a separate deep skillet add 8 cups of water or broth and heat to medium low heat.
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In the first skillet, add the torn pieces od chile cascabel and chile puya. Using a spatula or wooden spoon press the peppers gently to the hot surface and stir often for the next 2 minutes. You want them to become aromatic and toast lightly. When ready, transfer all of the dried chiles to the warm broth.
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In that same skillet you toasted the chile pods, add more lard or oil to just cover the bottom. Add half of the onion and all the garlic. Sauté for 5-7 minutes. Transfer to the deep skillet with the chile pods.
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Again, in that same skillet, add a little more lard or oil. Add the tomatillos sauce and Sauté for 5 minutes, then transfer to the pot with broth.
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And lastly, add a little more lard or oil to the skillet. Add all the seeds, nuts and spices. Reduce heat slightly and continue cooking, stirring often for the next 5-6 minutes or until the seeds are lightly brown and start popping. Ladle in about 2 cups of the broth from the other skillet. Stir gently and remove from the heat.
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Divide all the ingredients from both skillets, including all the broth. Blend in two batches with 2 corn tostadas. Season to taste with salt. Blend on high until it is very smooth.
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In a large pot, preheat ¼ c of lard or oil to medium heat for a few minutes. Pour in all the sauce. Stir well to combine. Continue cooking at a steady simmer. Taste for salt as it cooks and thickens slightly for 25 minutes.
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In a large skillet preheated to medium heat, drizzle in a little oil. Add 8 previously seasoned (salt and pepper) chicken drumsticks. Brown for 4-5 minutes per side. Add the remaining onion. Sauté for 3 minutes. Pour in 3 cups of the pipian sauce and 1 cup of chicken broth. Stir gently to combine. Cook on medium/low for 30-35 minutes, stirring occasionally. Serve with rice, beans, pickled red onions and warm tortillas.
Notes
The pipian sauce freezes well for several months. Try substituting this sauce in some of your favorite guisados(stews), barbacoa, soups and meatless dishes!
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