Pumpkin Seed (Pipián) Sauce

Course: Mexican

Cuisine: Mexican

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: people

Calories: 332kcal

Author: Kris Longwell

This Pumpkin Seed (Pipián) Sauce is a classic Central Mexican sauce that is so versatile. We love it with chicken, pork, and of course...Veracruz Shrimp Enchiladas. Really, really amazing. Find epazote at your local Mexican/Latin food market. NOTE: This sauce can be made (without adding the pureed cilantro) 1 day ahead. Add cilantro puree just before serving.

Print Recipe

Equipment

coffee grinder, or spice grinder

Ingredients

½ lb pumpkin seeds raw, hulled, not roasted or salted (pepitas)
1 lb tomatillos husks removed, halved or quartered
½ cup onion chopped
8 cloves garlic minced
2 serrano chiles seeds removed, chopped
2 tbsp epazote roughly chopped
1 tbsp Kosher salt
1 cup cilantro chopped
2½ cups water
¼ cup corn oil

Instructions

Heat a wide 4 - 5 quart heavy pot over medium heat until hot, then toast the pumpkin seeds, stirring constantly, until aromatic and starting to pop and crackle, about 4 to 5 minutes. Transfer to a plate and let cool.
½ lb pumpkin seeds
Place the tomatillos, onion, garlic, peppers, epazote, salt, ½ cup cilantro, and ½ cup water in a blender and purée until very smooth.
1 lb tomatillos, ½ cup onion, 8 cloves garlic, 2 serrano chiles, 2 tbsp epazote, 1 tbsp Kosher salt, 1 cup cilantro
Use a spice grinder (or coffee bean grinder) to grind pumpkin seeds to a fine powder in small batches. Place the pulverized seeds in a bowl and then stir together with 2 cups water. Set aside.
Heat oil in a large skillet over medium heat until hot but not smoking, then carefully pour in the pumpkin seed mixture, stirring constantly, until thickened to a slightly thick consistency, about 10 to 15 minutes.
¼ cup corn oil
Add tomatillo puree and simmer, stirring often for 2 minutes.
Stir in the 1½ cups water, and simmer, uncovered, stirring frequently, for 10 to 15 minutes, until smooth and slightly thickened.
Just before using, puree the remaining ½ cup of cilantro with ½ cup of water in your blender until smooth and add to the sauce. If necessary, thin with a little more water and return to a simmer. Use at once or store in a container with a lid in the refrigerator for up to 5 days.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you can't locate epazote, then just omit it.

The sauce will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months.

Nutrition