Considerado uno de los platos más antiguos y representativos de Guatemala, de raíz maya-kaqchikel, el pepián combina semillas tostadas y chiles en una salsa espesa declarada patrimonio cultural del país.
Latin American
Pepian
Pepián guatemalteco tradicional de pollo con salsa de semillas tostadas, receta paso a paso.
- Guatemala
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 22 g
- Fat 24 g
Story behind the dish
Preparation
Pepián is a preparation from Guatemala with medium difficulty. Reserve about 80 minutes in total (30 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped chicken.
- Have ready: 50 g of pumpkin seeds (pepitoria).
- Have ready: 30 g of sesame seeds.
- Have ready: 3 tomatoes.
- Have ready: 2 tomatillos (miltomate).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook chicken in water or broth until tender
Cook the chicken in water or broth until tender, reserving the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dry roast (without oil) pumpkin seeds
Dry roast (without oil) the pumpkin seeds, sesame seeds, chili peppers, bread and spices until they release aroma. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Roast the tomatoes and tomatillos directly over the fire or comal until…
Grill the tomatoes and tomatillos directly over the heat or comal until the skin blackens slightly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Blend all the toasted and roasted ingredients together with a little…
Blend all the toasted and roasted ingredients together with a little broth until you get a fine paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the mixture and add it to the chicken broth.
Strain the mixture and add it to the chicken broth, cook over medium heat for 20 minutes, stirring so it doesn't stick. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chicken
Add the chicken, potatoes and green beans, cook for a further 15-20 minutes until the vegetables are tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Dry roasting the seeds and spices well is what gives pepian its characteristic toasted color and flavor.
- Strain the sauce to achieve a fine texture without lumps of seed shell.
Variations
- pork pepian
- Spicier version adding chocolate chili
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