Ingredients with Measurements:
- 2 chayote squash, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 2 dried guajillo chiles, seeded and deveined
- 2 dried ancho chiles, seeded and deveined
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
Special equipment needed:
- Blender or food processor
- Large saucepan
Step-by-step instructions:
1. In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced chayote squash, cumin, oregano, salt, and black pepper. Cook for another 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chayote is tender.
4. While the chayote is cooking, toast the pumpkin seeds, sesame seeds, and dried chiles in a dry skillet over medium heat until lightly browned and fragrant, about 5 minutes.
5. Transfer the toasted seeds and chiles to a blender or food processor. Add 1 cup of the cooked chayote mixture and blend until smooth.
6. Pour the blended mixture back into the saucepan with the remaining chayote mixture. Stir in the chopped cilantro and lime juice.
7. Simmer for another 5 minutes to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 18g
Protein: 10g
Fiber: 7g
Substitutions for ingredients:
- Chayote squash can be substituted with zucchini or yellow squash.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Ancho chiles can be substituted with pasilla chiles.
Variations:
- Add cooked chicken or shrimp to make it a heartier meal.
- Use different types of chiles for a spicier or milder version.
- Add diced potatoes or carrots for more vegetables.
Tips and tricks:
- Be careful when toasting the seeds and chiles, as they can burn easily.
- If the sauce is too thick, add more chicken broth to thin it out.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges, and toasted pumpkin seeds.
Pairings:
Serve with warm tortillas or rice.
Suggested side dishes:
Black beans, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes to reduce and thicken it.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw chicken.
Food history:
Pepian is a traditional Guatemalan sauce made with toasted seeds and chiles.
Flavor profiles:
Savory, nutty, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Guatemalan