Pepián

Overview

Pepián is a deeply spiced Guatemalan stew with pre-Hispanic roots and Spanish-era influences, known for its thick, nutty sauce built from toasted seeds and chiles. The sauce gets body from ground tortillas, aroma from spices, and a gentle richness from sesame seeds and pumpkin seeds. Today it is often prepared with chicken and a medley of vegetables, served alongside fluffy rice and brightened with wedges of lime and fresh cilantro.

Ingredients

• 3 pounds bone-in chicken pieces (thighs or leg quarters)
• 4 ripe tomatoes
• 4 medium tomatillos, husked
• 1 large onion, halved
• 6 cloves garlic, unpeeled
• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1/2 cup sesame seeds, plus extra for garnish
• 3/4 cup pumpkin seeds (pepitoria)
• 2 small corn tortillas, torn into pieces
• 1 stick cinnamon stick
• 4 whole cloves
• 6 berries allspice
• 1 teaspoon ground cumin
• 2 tablespoons neutral oil
• 5 cups warm chicken stock, plus more as needed
• 2 medium carrots, cut into chunks
• 2 medium potatoes, peeled and chunked
• 1 cup trimmed green beans
• 1 small chayote, peeled and chunked
• 1 small zucchini, chunked
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Chopped cilantro, for garnish
• Warm cooked rice, for serving
• Wedges of lime, for serving

Preparation

1. Toast the seeds and spices: Set a dry skillet over medium heat. Add the sesame seeds and pumpkin seeds; stir constantly until fragrant and just golden, about 4 to 5 minutes. Transfer to a bowl. In the same skillet, toast the pieces of tortillas until brittle, about 2 minutes. Lightly toast the cinnamon stick, cloves, allspice, and the ground cumin for 1 minute; add all to the bowl.
2. Char the vegetables: On the same dry skillet or under a broiler, char the tomatoes, tomatillos, onion, and unpeeled garlic until lightly blackened in spots, turning occasionally, about 8 to 10 minutes. Peel the garlic.
3. Toast and soften the chiles: Quickly toast the ancho chiles and pasilla chiles in the hot skillet until pliable and aromatic, about 30 seconds per side. Cover with hot water to soften for 10 minutes, then drain.
4. Blend the sauce: In a blender, combine the toasted sesame seeds, toasted pumpkin seeds, crisp tortillas, charred tomatoes, charred tomatillos, charred onion, peeled garlic, softened ancho chiles, softened pasilla chiles, the cinnamon stick, cloves, allspice, and cumin. Pour in 3 cups of warm chicken stock and blend until very smooth, 1 to 2 minutes. Add more chicken stock if needed to help it turn.
5. Brown the meat: Heat the oil in a large pot over medium-high heat. Pat the chicken dry, season with a pinch of salt and black pepper, then sear until lightly browned on both sides, about 6 to 8 minutes total. Transfer the chicken to a plate.
6. Build the stew: Reduce heat to medium. Pour the blended sauce into the pot and cook, stirring, until it darkens slightly and thickens, 5 minutes. Return the browned chicken and add the remaining chicken stock. Bring to a simmer, cover, and cook for 20 minutes.
7. Add vegetables: Stir in the carrots, potatoes, green beans, chayote, and zucchini. Simmer gently until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes, adjusting with more chicken stock as needed. Season to taste with salt and black pepper.
8. Finish and rest: Turn off the heat, stir in chopped cilantro, and let the pot rest for 5 minutes to settle the flavors.

How to Serve

Ladle the Pepián into warm bowls over a scoop of hot rice. Garnish with extra toasted sesame seeds, a shower of chopped cilantro, and wedges of lime. Offer warm tortillas on the side to scoop up the sauce.

Tips and Variations

• Adjust thickness by adding a splash of hot chicken stock to loosen, or another piece of toasted tortillas to thicken.
• For a deeper color, toast the ancho chiles and pasilla chiles a touch longer, keeping them supple, not scorched.
• Balance flavors at the end with a pinch more salt, a grind of black pepper, or a squeeze of lime.

Make-Ahead and Storage

The stew tastes even better after a rest. Cool completely, refrigerate in a covered container, and reheat gently, adding a splash of chicken stock if it thickens too much. Freeze for up to 2 months; thaw overnight and warm through.