Pipián (sauce) explained

Pipián is a sauce from Mexican cuisine made with puréed greens and thickened with ground pumpkin seeds.^[1] The sauce is said to have origins in the ancient Aztec, Purepecha and Mayan cuisines.^[2]

The greens used to make the sauce include tomatillos and peppers such as poblano, serrano and jalapeño.^[3] It can be served with carnitas, and roasted poultry or vegetables, or served as an enchilada sauce.^[4] It is sometimes added to rice and beans to enhance flavor or worked into dough to make spicy tamales.^[5]

Other ingredients used for the sauce are sesame seeds, ancho chile, peanuts and spices such as cinnamon, cumin and garlic.^[5]

Notes and References

1. Web site: Green Pipian . The New York Times .
2. Book: Miller, Carolyn . Savoring San Francisco: Recipes from the City's Neighborhood Restaurants . 2005 . Silverback Books . 9781596370425 .
3. Web site: Chicken in Green Pipian Sauce. Food Network .
4. Web site: How To Make Green Mole Pipian . Food Republic . 29 May 2015 .
5. Book: Bladholm, Linda . Latin & Caribbean Grocery Stores Demystified: A Food Lover's Guide to the Best Ingredients in the Traditional Foods of Mexico, Peru, Chile, Argentina, Brazil, Venezuela, Columbia, and the Caribbean Islands Including Cuba, Puerto Rico, & Jamaica . 2015 . St. Martin's Publishing Group . 9781250108517 .