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Friday, December 18, 2015

Recado De Pepian Indio (guatemalan Pepian Indio Sauce)

Ingredients

  • Servings: 5
  • 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
  • 1/4 cup olive oil
  • 1 chayote, cut into 8 pieces
  • 4 potatoes, thickly sliced
  • 1 cup fresh corn kernels
  • 3 cups chicken broth

Recipe

    Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins

  • 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.

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