Ingredients
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5 medium tomatilloshusks removed
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6 cloves garlic
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3 Tbsp raw pepitas
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3 Tbsp roasted sesame seeds
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2 dried ancho chile pepperseeds removed, broken into pieces
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1/4 cinnamon
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14.5 oz can Fire Roasted Diced Tomatoes
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3 Tbps masa harinacorn meal
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1/2 tsp Kosher Salt+ more to taste
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1 lb chicken thighsboneless, skinless
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1 1/2 Tbsp olive oil
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white ricecooked, to serve
Directions
Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will find this dish on menus across the country, from street-side stalls to to high-end restaurants. Pepián is one of the oldest dishes in Guatemalan cuisine, a fusion of the Spanish and Mayan cultures.
“So,” you might be asking, “what exactly is this pepián?” Which I also would have asked about 8 hours before I made it. Pepián is a spicy meat stew often compared with a mole. While chicken is the most traditional version, you may also find it with pork or beef. The components that define it are in the sauce: tomatillo, pepitas, sesame seeds, garlic and red chilis. It’s often served over rice with a side of corn tortillas.
I found this to be a phenomenally tasty comfort food, and it didn’t hurt that unlike everything else I’ve made on my culinary journey to date, this dish doesn’t require too many ingredients and was a piece of cake to make (what I call weeknight worthy)!
Recipe Source: Ready Set Eat
Steps
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1
Done
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Heat large stainless steel skillet over medium-high heat. Spray with cooking spray. Place garlic and tomatillos in skillet; cook 10 minutes or until charred and tender, turning occasionally. Cut tomatillos in quarters; set aside. |
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2
Done
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Meanwhile, place pepitas, sesame seeds, ancho chile peppers and cinnamon in another large skillet. Heat over medium heat 6-7 minutes or until lightly browned and fragrant, stirring frequently careful not to burn. Place in food processor; pulse ingredients into fine crumbs. Add undrained tomatoes, tomatillos, garlic, 1/2 teaspoon salt. Pulse until smooth. |
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3
Done
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Heat olive oil in that same skillet over medium-high heat. Add chicken to skillet; cook 5-7 minutes or until no longer pink, stirring occasionally. Stir in tomato mixture; simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in masa harina. Serve over rice. |
