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Pipian Verde
Pipian Verde
Ingredients:
Ingredients:
500 g (1 lb) of cooked pork or chicken
1 cup of pumpkin seeds (unsalted and hulled)
2 serrano chiles (adjust to taste)
4 green tomatoes (tomatillos)
1 garlic clove
1/4 onion
5 sprigs of cilantro
1 sprig of epazote (optional)
1 cup of chicken broth
Salt to taste
Vegetable oil
Instructions:
Instructions:
Toast the pumpkin seeds in a skillet over medium heat until lightly golden. Do not burn them.
In a pot with water, boil the tomatillos and chiles until soft.
Blend the tomatillos, chiles, garlic, onion, cilantro, epazote, pumpkin seeds, and a bit of chicken broth until you get a thick, smooth sauce.
In a pan with some oil, pour in the blended sauce and cook over medium-low heat, stirring constantly so it doesn't stick.
Add the cooked meat and the rest of the chicken broth. Let it simmer for 10–15 minutes so the flavors meld.
Season with salt to taste. Serve hot with rice or tortillas.
Chiles Rellenos
Chiles Rellenos
Ingredients:
Ingredients:
4 large poblano peppers
300 g (about 10 oz) of cheese (like Oaxaca, manchego, or mozzarella)
1/4 chopped onion
1 minced garlic clove
2 tablespoons oil
1/2 cup of cream (optional)
1 cup shredded cheese for gratin (manchego or mozzarella)
Salt and pepper to taste
Instructions:
Instructions:
Roast the poblano peppers over an open flame, in a skillet, or in the oven until the skin is blackened and easy to peel.
Place the peppers in a plastic bag or cover with a damp towel and let them sweat for 10 minutes. Then peel carefully and make a slit to remove the seeds.
In a skillet, sauté the onion and garlic in oil until translucent. Add any optional ingredients (chicken, mushrooms, corn, etc.) and mix with the cheese.
Stuff the peppers with the mixture.
Place the peppers in a baking dish, top with a bit of cream (optional) and sprinkle with the shredded cheese.
Bake at 180°C (350°F) for 15–20 minutes, or until the cheese is melted and golden.
These two recipes have one thing in common and that is that my mother makes them on special days. The pipian is a traditional dish on my birthdays, while for chiles all my family has to wait until the New Year´s Eve, because my mom cooks them for the 47 members of my extended family and it is a really special tradition in my family, because it highlights how close we are.
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