"The pepianes are a variety of Mexican salsa where the main ingredients are the seeds and toasted chilies, similar to a mole.This pepian known as Pascal (or Paskal), is originally from the municipality of Tantoyuca in Veracruz and it has centuries of tradition since there are references of this preparation in the book General History of the Things of the New Spain of Fray Bernardino de Sahagun.

I found this recipe in a Traditional Mexican cookbook that my father gave to me many years ago. Hopefully you enjoy it."

- Sous Chef, Angel Torres-Galina

Grilled Chicken Pepian

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 1 hour

 

Ingredients

 

For the pepian sauce:

3 dried ancho chilis, seeds and stems removed

3 dried guajillo chilis, seeds and stems removed

3 ounces raw shelled pumpkin seeds

3 ounces raw peanuts

2 sprigs of fresh mint

2 springs of cilantro

4 cups of pasture-raised chicken bone broth

 

For the grilled chicken:

2, 4 ounce chicken breasts

3/4 cup pepian sauce 

 

Preparation

Step 1

For the pepian sauce: 

Preheat the oven to 350°F. Spread the ancho chilis, guajillo chilis, pumpkin seeds and the peanuts out on a small lined baking sheet and bake for 2 to 3 minutes. Add the chilis, pumpkin seeds, peanuts, mint, cilantro and our pasture-raised chicken bone broth to a high speed blender and blend until smooth. Pour the sauce into a pot and simmer on medium-low heat for 35 to 40 minutes, stirring constantly, until reduced by nearly 3/4th. The pepian sauce should be the consistency of thin peanut butter. Taste and adjust seasoning with salt and pepper. 

Step 2

For the grilled chicken: 

Marinate the chicken breasts with the reserved pepian sauce for atleast 15 minutes. Roast in the oven at 350°F for 15 to18 minutes or until internal temperature reaches 165°F. Serve with additional pepian sauce.