Pepián. The name itself conjures images of rich, smoky flavors and a deep connection to Guatemalan culture. Declared a national heritage of Guatemala, this hearty stew has roots stretching back to pre-Hispanic Mayan ceremonies in the region of Chimaltenango. While time and the influence of new ingredients have shaped its evolution, the soul of Pepián remains a testament to Guatemala’s vibrant culinary history.
Traditionally prepared with hen, but versatile enough to embrace other proteins, Pepián is characterized by its complex and deeply flavorful recado – the rich, dark sauce that coats the meat and vegetables. The secret to this incredible depth lies in a careful roasting process that brings out the unique character of each ingredient.
Ready to embark on a culinary journey to Guatemala? Let’s bring the authentic taste of Pepián to your kitchen!
Yields: 6-8 servings
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Ingredients:
For the Hen (or other protein):
- 1 whole hen (about 3-4 lbs), cut into pieces
- Salt to taste
- Water to cover
For the Vegetables:
- 2 large potatoes, peeled and quartered
- 2 huisquiles (chayotes), peeled, seeded, and cubed
- 2 carrots, peeled and sliced
- 1 cup green beans, trimmed
- Salt to taste
- Water to cover
For the Recado (Sauce):
- 4 ripe tomatoes
- 6-8 miltomates (tomatillos), husked
- 1 medium white onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 4-5 cloves garlic, unpeeled
- 2 tablespoons sesame seeds (ajonjolí)
- 2 tablespoons pumpkin seeds (pepitoria)
- 1/4 cup fresh cilantro, divided
- 2 slices of day-old bread (like French bread or a small roll), toasted
- 2 cups of the cooking liquid from the hen (adjust as needed)
- Salt to taste
- Vegetable oil for cooking
Instructions:
1. Cook the Hen (or Protein):
- Place the hen pieces in a large pot and cover with water. Add salt to taste.
- Bring to a boil, then reduce heat and simmer until the hen is cooked through and tender, about 45-60 minutes.
- Remove the hen from the pot and set aside. Reserve about 2 cups of the cooking liquid.
2. Cook the Vegetables:
- In a separate pot, combine the potatoes, huisquiles, and carrots. Cover with water, add salt to taste, and bring to a boil. Cook until the vegetables are almost tender, about 15-20 minutes.
- Add the green beans and cook for another 5 minutes, or until all vegetables are tender-crisp.
- Drain the vegetables and set aside. Reserve a little of the cooking liquid if needed to adjust the sauce consistency later.
3. Prepare the Recado Ingredients:
- Heat a dry comal or griddle over medium-high heat.
- Add the tomatoes, miltomates, onion, bell pepper, and garlic cloves. Roast, turning occasionally, until the skins are charred and the vegetables are softened and almost blackened in spots. This roasting process is crucial for the authentic flavor and dark color of Pepián.
- Remove the roasted vegetables from the heat and let them cool slightly. Peel the garlic.
- In the same comal or in a dry skillet, toast the sesame seeds and pumpkin seeds over medium heat, stirring constantly, until they are fragrant and lightly browned. Be careful not to burn them. Remove from the heat.
- Toast the bread slices until they are dry and lightly browned.
- Roughly chop half of the cilantro.
4. Blend the Recado:
- In a blender, combine the roasted tomatoes, miltomates, onion, bell pepper, and peeled garlic.
- Add the toasted sesame seeds, pumpkin seeds, chopped cilantro, and toasted bread.
- Pour in the reserved 2 cups of the hen cooking liquid.
- Blend everything until you have a smooth sauce. You may need to do this in batches.
5. Cook the Pepián:
- Heat a little vegetable oil in a large pot or Dutch oven over medium heat.
- Pour the blended sauce through a fine-mesh sieve into the pot, pressing down on the solids to extract as much liquid as possible. This will ensure a smooth sauce.
- Bring the sauce to a simmer and cook, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded. Season with salt to taste.
6. Combine and Serve:
- Add the cooked hen pieces and the cooked vegetables to the simmering sauce.
- Stir gently to coat everything with the Pepián sauce.
- Simmer for another 10-15 minutes, allowing the flavors to meld together.
- Garnish with the remaining fresh cilantro before serving.
Serving Suggestions:
Pepián is traditionally served with white rice and warm corn tortillas.
¡Buen Provecho! Enjoy this authentic taste of Guatemalan culinary heritage!