Recado de Pepián Indio (Traditional Guatemalan Pepián Sauce)

Name: Recado de Pepián Indio (Traditional Guatemalan Pepián Sauce)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 whole Baguette; 2 whole Black Peppercorns; 1 whole Chayote Squash; 3 cups Chicken Broth; 1 cup Fresh Chives; 4 bunch Fresh Cilantro; 2 whole Garlic; 0.25 cup Olive Oil; 1 whole Onion; 2 tbsp Pumpkin Seeds; 1 tsp Salt; 2 tbsp Sesame Seeds; 4 whole Sliced Potatoes; 8 whole Tomatillo; 6 whole Whole Peeled Tomato

Side Dish 🥗Dinner 🍽️Lunch 🥪Soup 🍲 Mexican Sugar-Free Halal 🕌Kosher ✡️

Recado de Pepián Indio (Traditional Guatemalan Pepián Sauce) blends charred tomatoes and tomatillos with toasted sesame and pumpkin seeds for a rich, earthy depth. Cilantro and olive oil round out the sauce while bread adds body, then it’s simmered with chayote, potatoes, and sweet corn. Serve it warm over rice for a comforting dinner or a special weekend family meal.

Prep30 mins
Cook50 mins
Serves6
DifficultyMedium

1

Heat a large skillet over medium-high. Add the tomatoes, tomatillos, onion, and garlic to the hot skillet and cook, stirring, until lightly charred, about 20 minutes. Remove the vegetables from the skillet; add the sesame and pumpkin seeds to the hot skillet and cook, stirring, until lightly toasted, 2 to 3 minutes. Take off the heat.
2

Toast the baguette slice in a toaster. Add the baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns to a blender; pulse several times to chop, then blend until smooth. Add 3 cups chicken broth to the blender and blend again.
3

Strain the blended sauce through a sieve and pour it into a large saucepan; stir in the olive oil. Set over medium-high heat, bring to a boil, and cook for 3 minutes. Add the chayote, potatoes, and corn to the sauce; stir in 3 cups chicken broth. Return to a boil, reduce the heat to low, and simmer until the chayote and potatoes are tender, about 20 minutes.