Pepián is a traditional stew from the Chimaltenango department. This delicious stew is served at weddings, birthday celebrations, and even funerals.
This dish has become a constant presence at various celebrations over the years, appreciated for its unique flavor.
Pepián reflects the rich culinary heritage of the Chimaltenango region and its significance in the daily life of its inhabitants.
Guatemalan Pepián
Ingredients
2 pounds of Meat
1 Dried guaque chili
60 grams of Sesame seeds
1 Dried pasilla chili
1 Cinnamon stick
4 Tomatoes
1 cup of Miltomate
1 Onion
60 grams of Pumpkin seeds
1 Plantain skin
3 Garlic cloves
4 Bell peppers
2 Cloves
8 Pieces of dry french bread or rice flour
1 Bunch of cilantro
1 liter of Water
½ Chayote squash
½ pound of Green beans
½ pound of Medium potatoes
Carrots
Green onion stems
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot with water, place the meat and cook it.
Step 2 : Before the meat is ready, add the vegetables to cook them.
Step 3 : Meanwhile, in a pan, brown the chilies, tomato, onion, sesame seeds, pumpkin seeds, garlic cloves, cinnamon stick, and plantain skin (if it is black pepián).
Step 4 : Once all the ingredients are browned, blend them with a bit of the meat cooking broth.
Step 5 : Boil the blend and thicken it with a bunch of cilantro for 30 minutes.
Step 6 : Add the meat and vegetables to combine the flavors, and let it boil until thickened.
Step 7 : To make Red Pepián, omit the guaque chili and plantain skin, and add more tomato, annatto, and bell pepper.
Step 8 : Finally, serve with white rice and tortillas.
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