Pepián

Pepián is one of the most iconic dishes of Guatemalan Mayan cuisine, with roots dating back to pre-Hispanic times. This rich stew combines chicken or beef with a creamy sauce made from pumpkin seeds, chiles, and traditional spices.

Ingredients

• 800 g chicken or beef, cut into pieces
• 1 cup pumpkin seeds (pepitas de ayote)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 3 medium tomatoes
• 1 white onion
• 4 garlic cloves
• 2 tablespoons achiote (annatto)
• 1 teaspoon cumin
• 1 teaspoon clove
• 2 liters chicken broth
• 2 tablespoons oil
• Salt and pepper to taste
• 2 medium potatoes, diced
• 1 carrot, diced

Preparation

1. Heat oil in a large pot and brown the chicken or beef on all sides. Remove and set aside.
2. Toast the pumpkin seeds in a dry pan for 2-3 minutes, finely grind in a blender and set aside.
3. Soak the guajillo and ancho chiles in hot water for 10 minutes, then blend with tomatoes, onion, garlic, and achiote until smooth.
4. Pour the sauce into the pot, sauté for 3 minutes, add the ground seeds, cumin, clove, and broth. Return the meat and cook over medium heat for 30 minutes.
5. Add potatoes and carrots, continue cooking 15-20 minutes until meat is tender and vegetables are cooked. Season with salt and pepper. Serve hot with rice and tortillas.