For a spicier Pepian, add a dried guajillo pepper, seeded and soaked in hot water, to the blender with the other sauce ingredients. If you don't have fresh corn, frozen corn works perfectly well. Adjust the amount of salt to your preference. Some chicken broths are saltier than others. Pepian can be made ahead of time and reheated. The flavors will continue to develop over time.
Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS13
Embark on a culinary journey to Guatemala with this simplified yet deeply flavorful Pepian Indio. This hearty sauce, one of Guatemala's national treasures, boasts a rich tapestry of flavors – smoky, savory, and subtly spiced – perfect for a comforting and authentic dining experience. Serve over fluffy white rice to soak up every last drop of deliciousness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol5 mg
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Fiber8 g
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Protein8 g
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Saturated Fat2 g
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Sodium1386 mg
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Sugar9 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Char the Vegetables: Heat a large skillet over medium-high heat. Add the tomatoes, tomatillos, onion, and garlic. Cook, stirring occasionally, until the vegetables are lightly charred and softened, approximately 20 minutes. Remove from the skillet.
02
Step
3 mins
Toast the Seeds: Add the sesame and pumpkin seeds to the hot skillet. Stir constantly until lightly toasted and fragrant, about 2 to 3 minutes. Remove from heat immediately to prevent burning.
03
Step
5 mins
Prepare the Sauce Base: Toast the baguette slice in a toaster until golden brown. In a blender, combine the toasted baguette, charred tomatoes, tomatillos, onion, garlic, toasted sesame seeds, cilantro, salt, and black peppercorns. Pulse several times to coarsely chop the ingredients, then blend until completely smooth.
04
Step
2 mins
Blend with Broth: Pour 3 cups of chicken broth into the blender with the blended vegetable mixture. Puree again until the sauce is perfectly smooth and well combined.
05
Step
1 mins
Strain and Sauté: Strain the blended sauce through a fine-mesh sieve into a large saucepan to remove any remaining solids. Discard the solids. Stir in the olive oil.
06
Step
3 mins
Simmer the Sauce: Place the saucepan over medium-high heat and bring the sauce to a boil. Reduce the heat to medium and cook for 3 minutes, allowing the flavors to meld.
07
Step
20 mins
Add Vegetables and Broth: Stir in the chayote, potatoes, and corn kernels. Add the remaining 3 cups of chicken broth. Bring the mixture back to a boil, then reduce the heat to low, cover, and simmer until the chayote and potatoes are tender, about 20 minutes.
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Bernice Windler
Jun 11, 2025This recipe was fantastic! The depth of flavor was incredible, and it was surprisingly easy to make.
Dulce Franey
Jun 9, 2025My family loved this Pepian! It's definitely going into our regular rotation.
Candelario Mayert
Jun 6, 2025The straining step is key – it makes the sauce so smooth and luxurious.
Neil Gutkowski
May 29, 2025I added a little bit of chipotle pepper for extra smokiness, and it was a huge hit!