Recado de Pepian ndio (Guatemalan Pepian ndio Sauce)

Recado de Pepian ndio (Guatemalan Pepian ndio Sauce)
  • 6 tomatoes
  • 8 fresh tomatillos, husks removed
  • 1 onion, peeled
  • 2 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 tablespoons hulled pumpkin seeds
  • 1 thick slice of French baguette
  • 4 sprigs fresh cilantro
  • 1 teaspoon salt
  • 2 black peppercorns
  • 3 cups chicken broth
  • 1/4 cup olive oil
  • 1 chayote, cut into 8 pieces
  • 4 potatoes, thickly sliced
  • 1 cup fresh corn kernels
  • 3 cups chicken broth


  1. Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
  2. Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
  3. Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

05/20/2018
Recado de Pepian ndio (Guatemalan Pepian ndio Sauce), recipe PT15M PT1H 5 455 calories

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