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

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

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

References

1. "Green Pipian". The New York Times.
2. Miller, Carolyn (2005). Savoring San Francisco: Recipes from the City's Neighborhood Restaurants. Silverback Books. ISBN 9781596370425.
3. ^ "How To Make Green Mole Pipian". Food Republic. 29 May 2015.
4. "Chicken in Green Pipian Sauce". Food Network.
5. ^ Bladholm, Linda (2015). 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. St. Martin's Publishing Group. ISBN 9781250108517.

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