Pepián de Res (Beef in Pumpkin Seed Sauce)

History & Origin

Pepián is one of the oldest moles in Mexico, predating the arrival of the Spanish. Its base is the pumpkin seed, an ingredient that Mesoamerican peoples have cultivated and consumed for more than 5,000 years. The Aztecs prepared a version called "pipián" as an offering to the gods and as a festive dish. The word derives from the Nahuatl "pepitl" (seed) and was recorded by Franciscan friars in the 16th century. Pepián de res is a variant of green pepián typical of Hidalgo, the State of Mexico, Morelos and Tlaxcala. Unlike chicken pepián verde which uses tomatillo, beef pepián uses ripe tomatoes and dried chillies to create a deeper ochre-green sauce. The beef is slowly stewed in this sauce until both elements perfectly integrate. What makes pepián so special is the process of dry-toasting and grinding the seeds: this releases the seeds' natural oils, creating a natural emulsion when incorporated into the stock. The result is a velvety-textured sauce with complex flavour combining the earthiness of the seed, the acidity of the tomato and the gentle heat of the chillies.