Red Pipián

Karen Mares
Karen Mares
This stew is one of the stars of Mexican cuisine. Its rich flavor accompanies delicious chicken or pork with potatoes. Enjoy this dish on any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 6 potatoes 6 potatoes
  • 2 ancho chiles 2 ancho chiles
  • 1 morita chile 1 morita chile
  • 20 grams sesame seeds 20 grams sesame seeds
  • 1 garlic 1 garlic
  • 1 teaspoon cinnamon 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 5 chickens 5 chickens
  • 1/4 onions 1/4 onions
  • water water
  • salt salt
  • granulated chicken bouillon granulated chicken bouillon
Preparation
45 mins
45 mins
Medium
  • Cook the chicken with the onion and salt to taste.
  • Boil the potatoes in water.
  • Place the deseeded ancho chili and the whole morita chiles in hot water to soften them.
  • Lightly toast the sesame seeds in a skillet.
  • Grind the sesame seeds with the chiles, garlic, cinnamon, cloves, and water.
  • In a saucepan, fry the ground chili with a little oil and without straining, along with the broth. Adjust the seasoning.
  • Peel and cut the potatoes into medium cubes and add them to the chili.
  • Finally, add the chicken, mix everything well, and cook for 15 more minutes. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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