Sara Salame

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Meat in Pipian Verde

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Try this meat recipe in green pipian. The green pipian is a typical Mexican sauce based on pumpkin seed, also known as pineapple, green tomato and chili. This sauce is delicious to accompany different meats.
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4 portions
  • 4 beef tenderloins
  • 200 grams pumpkin seed, (pumpkin seed without shell)
  • 50 grams peanut, bare
  • 1 kilo green tomato
  • 2 cloves garlic
  • 1 leave lettuce
  • 1 leave radish, chopped
  • 2 tablespoons oil
  • 1 cup fresh coriander, chopped
  • 1/2 liters chicken soup
  • 4 serrano peppers
  • 1/4 onions, chopped


In a pot with water and a little onion, boil the steaks until they are well cooked, approx. 30 minutes.
Remove the meat from the water and place on a plate while preparing the pipian.
Boil 4 cups of water in a large pot. Add the serrano chiles and cook for 10 minutes.
Then add the tomatoes and cook for 5 minutes or until they change color.
Remove the chilies and tomatoes from the water and place in a food processor.
Add the onion, garlic, lettuce, radish leaves and cilantro to the processor and process. Place on a plate.
Now in the food processor process the pumpkin seeds and peanuts until you get a very fine flour.
In a large skillet with a little cold oil the seeds and peanuts flour for 2-3 minutes moving constantly.
Add the green tomato mixture and 2 cups of chicken broth to the pan and bring the mixture to a boil, cover and cook for 10 minutes.
Add the meat and cook for 10 more minutes.


Serve the pipian on a large platter decorated with parsley and pomegranate.


You can toast pumpkin seeds before grinding them to make your dish even more delicious.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Rate this tip
Ratings (3)
Mayra Aparicio Ramos
24/02/2019 14:27:13
Muy sencillo y sabroso.
Maria Luisa Gonzalez Mariscal
02/12/2015 08:06:16
A través de iOS 5 recetas súper deliciosas
Vianey Bautista
17/10/2013 02:11:42
De antojo Parece muy rica y fácil de preparar, habrá que probarla

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