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lillibetJason really enjoys pipián at Mexican restaurants, so when I noticed raw pumpkin seeds for sale at Shaw's, I decided to make some for him. I stuck pretty faithfully to the instructions for the sauce in this recipe, but served it over sauteéd paillards of chicken instead of thighs. There was a lot of sauce--we ate it pretty heartily and there is still almost a quart left over. I noticed this recipe for it over baked goat cheese, another of Jason's favorites, so I think I will have to try that next.
If you have never had pipián, the flavor is really different and interesting. I left out the serrano seeds, so it wasn't very spicy, although it did build up a nice low heat over time. It's got a really earthy, complex flavor. Even though it doesn't blow me away immediately, I can see becoming addicted to it over time, because nothing else is like it. If it turns out to keep well, I might make it more often--it was a fairly complicated process for just one meal, but if I get three or four out of it, it could be worth it. I'm thinking about a chicken salad, in addition to the goat cheese treatment.
If you have never had pipián, the flavor is really different and interesting. I left out the serrano seeds, so it wasn't very spicy, although it did build up a nice low heat over time. It's got a really earthy, complex flavor. Even though it doesn't blow me away immediately, I can see becoming addicted to it over time, because nothing else is like it. If it turns out to keep well, I might make it more often--it was a fairly complicated process for just one meal, but if I get three or four out of it, it could be worth it. I'm thinking about a chicken salad, in addition to the goat cheese treatment.
