A complex chile based chicken stew with lots of flavor.
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"I am a person who believes in the simple pleasures of life, and there is nothing more marvelous than a good meal with the people you love. Food is not just sustenance; it is an expression of our culture, our heritage, and our shared experiences."
-Rigoberta Menchú, Guatemalan Nobel Peace Prize laureate and indigenous rights activist.
Pepián, often referred to as "Pepián de Guatemala," is a traditional Guatemalan dish that holds a significant place in the country's culinary heritage. It is a rich and flavorful stew with a history deeply rooted in the Mayan and Spanish colonial traditions. Here is a summary and history of Guatemalan Pepián:
Pepián is a hearty and aromatic stew typically made with a blend of meats (commonly chicken, beef, or pork), vegetables, and a unique sauce made from ground spices, seeds, and often sesame seeds and pumpkin seeds. The sauce is thickened with corn tortillas or bread, which gives it a distinctive texture. It is characterized by its earthy, nutty flavors and complex spice profile.
History:
Mayan Origins: The origins of Pepián can be traced back to the ancient Mayan civilization that inhabited the region now known as Guatemala. Mayans had a rich culinary tradition, and they used various spices, seeds, and chili peppers in their cooking. Pepián is believed to have evolved from these ancient Mayan dishes.
Spanish Influence: During the Spanish colonial period, which began in the early 16th century, Spanish conquistadors brought their culinary traditions to Guatemala. They introduced ingredients like pork, chicken, and beef and incorporated European cooking techniques. These influences melded with the existing Mayan culinary practices, giving rise to dishes like Pepián.
A Fusion of Ingredients: Pepián is a prime example of the fusion of indigenous and Spanish ingredients and cooking methods. The use of spices and seeds in the sauce reflects Mayan culinary traditions, while the inclusion of meats showcases Spanish influence.
Regional Variations: Throughout Guatemala, you'll find regional variations of Pepián. Ingredients may vary based on what is locally available, leading to diverse versions of the dish. In some areas, Pepián is spicier, while in others, it may have a milder flavor.
Cultural Significance: Pepián holds cultural significance in Guatemala and is often served during celebrations and special occasions. It's a dish that symbolizes the country's rich history and the blending of indigenous and European cultures.
Today, Pepián remains a beloved dish in Guatemala, served in both homes and restaurants. It reflects the country's culinary diversity and its ability to preserve and celebrate its cultural heritage through food. When visiting Guatemala, trying a bowl of Pepián is a must to experience this flavorful piece of Guatemalan history.
Guatemalan Pepian Recipe
Prep time 15 minutes | Cook time 2 hours | Serves 4-6
Ingredients:
For the Pepián Sauce:
3 large tomato, chopped
1-2 corn tortillas
1 medium white onion, chopped in half
5 cloves garlic, minced
2 dried Guajillo or Ancho chile
2 dried Pasilla chile
2 tablespoons sesame seeds
3 tablespoons pumpkin seeds (pepitas)
1 cinnamon stick
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
cilantro and diced white onion for garnish
For the Chicken Broth:
5 bone-in chicken pieces (thighs and drumsticks)
2 medium carrots, chopped
3 cloves of garlic
half a white onion
2 medium potatoes, peeled and chopped into chunks
1/4 cup green beans, cut into 2-inch pieces
salt and pepper to taste
Instructions:
Start by preparing the Pepián sauce:
In a dry skillet over medium heat, toast the sesame seeds, pumpkin seeds, until they start to brown slightly. Remove and set aside.
In the same skillet, brown your tortilla just until it starts to burn, remove.
In the same skillet add in cinnamon stick, garlic cloves, tomatoes, onion halves and dried chiles, toast until aromatic and the tomatoes have a nice char on them.
In a blender add pumpkin seeds, sesame seeds, tortillas, charred onions, charred tomatoes, cinammon stick, cloves, allspice, black pepper and a bit of water. Blend until you get a smooth and rich sauce.
In a wide bottomed pan, add a few glugs of good oil and Brown the 4 pieces of chicken in a pot over medium-high heat.
Add in water just to cover the chicken and cook for 10 minutes. This would be a good time to add in some salt to your stock.
Add in your chopped carrots, potatoes and garlic cloves. Followed by your pepian sauce.
Simmer on low for 1-2 hours, or until everything really comes together and the vegetables are tender.
20 minutes before removing from heat, add in green beans.
Taste and adjust the seasoning if needed by adding more salt or spices.
Serve the Guatemalan Pepián hot with rice and corn tortillas. Garnish with extra sesame seeds and chopped cilantro, diced onions if desired.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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