Tricolor Pipián Enchiladas

Pipián, known as pepián, is a traditional mole sauce made with different kinds of seeds, dried chiles, and spices. This spicy Mexican sauce is simpler to prepare than moles, yet its unique flavor and vibrant color make it irresistible when served over enchiladas or roasted chicken. This tricolor pipián enchiladas recipe calls for three different kinds of pipián sauce made from scratch that will amaze your guests on special occasions!
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Ingredients
10
Portions
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Preparation
1h 30 mins
40 mins
Easy
  • For the green pipián: Toast pumpkin seeds and peanuts on a hot griddle until brown. Remove from heat and set aside. Place cumin, clove, peppercorn, and sesame seeds on the same griddle. Stir constantly until toasted. Remove from heat. Set aside until ready to use.
  • In a saucepan or deep skillet with vegetable oil, cook onion, garlic, tomatillo, zucchini, and Poblano chile for 6 minutes over medium-low heat until vegetables start turning color. Stir constantly. Add 2 cups of chicken broth and hoja santa. Cook over medium heat for 5 more minutes or until broth comes to a boil. Remove from heat.
  • Transfer previous preparation to a blender. Add seeds and toasted ingredients, lettuce leaves, parsley, and spinach leaves. Blend until smooth.
  • Pour into a saucepan with hot vegetable oil. Add remaining chicken broth (1 cup). Season with plenty of salt. Cook for 8 minutes over medium-low heat. Stir constantly. Remove from heat. Set aside. Keep warm.
  • For the red pipián: Combine onion, garlic, chicken broth, red pipián powder, and toasted pumpkin seeds in a blender. Blend until smooth.
  • Pour blended mixture in a saucepan with hot vegetable oil. Season with salt. Cook for 8 minutes over medium-low heat stirring constantly. If needed, pour a bit more chicken broth. Set aside warm until ready to use.
  • For the dark pipián: Combine onion, garlic, pumpkin seeds, and 2 cups of chicken broth in a blender and blend until smooth. Pour into a saucepan with hot vegetable oil. Add remaining chicken broth (1 cup). Season with salt and pepper. Cook for 8 minutes over medium-low heat. Stir constantly. Remove from heat. Set aside warm.
  • For assembling the tricolor pipián enchiladas: In a skillet with hot vegetable oil, fry corn tortillas on both sides for 45 seconds. Drain on a paper towel-lined plate. Stuff with shredded chicken. Fold in half. Repeat with remaining stuffing.
  • Serve three chicken-stuffed tortillas on a plate. Spoon over red, green, and dark pipián. Top tricolor pipián enchiladas with sour cream, romaine lettuce, queso fresco, and onion.

Nutritional information

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