MolesMedium

Red Pipián

Name: Red Pipián
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Cuisine: Mexican
Ingredients: 1.5 kilogramos Chicken pieces; 250 g Pumpkin seeds; 5 Ancho chilli; 4 Guajillo chilli; 4 Tomato; 0.5 White onion; 3 Garlic clove; 2 tbsp Sesame seeds; 1 Corn tortilla; 1 Cinnamon stick; 4 Allspice berries; 2 Cloves; 0.25 tsp Cumin; 3 tbsp Lard; 3 cups Chicken stock; 1 to taste Salt

85 min (35 prep + 50 cook) Medium 8 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Pumpkin seed and red chilli sauce served over tender chicken.

About this recipe

Pipián rojo is a pre-Hispanic sauce made from toasted pumpkin seeds, dried red chillies and aromatic spices. Unlike its green counterpart, this version uses ancho and guajillo chillies, which give it a rich terracotta colour and a deeper, more complex flavour. It is traditionally served over chicken or pork and remains hugely popular in Puebla, Tlaxcala and the State of Mexico.

History & Origin

Pipián rojo is the warm counterpart to pipián verde, a pre-Hispanic sauce that combines toasted pumpkin seeds with dried red chillies such as ancho and guajillo. Its origins date back to the Aztec empire, where 'pipiani' was a dish reserved for the nobility and the elite eagle and jaguar warriors, who consumed it at ceremonial banquets. Pumpkin seeds, rich in protein and healthy fats, were considered a superfood by Mesoamerican cultures, and their cultivation was tied to agricultural fertility rituals. Puebla, Tlaxcala and the State of México are the regions where pipián rojo maintains its strongest presence, prepared especially during Lent when it is served with dried prawn fritters. It is distinguished from mole by its more earthy and rustic texture, the result of the toasted seeds which lend it a deep, unmistakable nutty flavour.

Estimated cost

£16.22

Total cost

£2.03

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

513

Calories

34g

Protein

43g

Carbohydrates

27g

Fat

Fibre

791mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken pieces in water with onion, garlic and salt for 35 minutes. Set the stock and chicken aside.
2
Toast the pumpkin seeds in a dry frying pan over medium-low heat for 5-7 minutes, stirring constantly until they puff up and turn golden. Set aside.
💡 The seeds should be golden, not burnt. If they burn, the pipián will taste bitter.
3
Remove the seeds and veins from the ancho and guajillo chillies. Toast them in a dry pan for 30 seconds per side, then soak in hot water for 20 minutes.
4
Char the tomatoes, onion and garlic in a dry pan for about 10 minutes. Toast the sesame seeds and fry the tortilla in lard until crisp.
5
Toast the spices (cinnamon, allspice, cloves, cumin) in a dry pan for 2 minutes.
6
Blend the toasted pumpkin seeds with the soaked chillies, tomatoes, onion, garlic, sesame seeds, fried tortilla and all the spices along with 2 cups of stock. Blitz for a good 3 minutes until very smooth, then strain through a sieve, pressing with a spoon.
💡 Pipián requires a very fine blend. Process in batches if needed.
7
Heat the lard in a deep saucepan over medium heat. Pour in the strained sauce and fry, stirring constantly, for 8 minutes until it darkens and the fat begins to separate.
8
Add 1 cup of stock, season with salt and simmer over low heat for 20 minutes until the sauce thickens and the flavours meld together.
💡 The sauce should coat the back of a wooden spoon. Add more stock if it becomes too thick.
9
Add the chicken pieces to the sauce and heat through for 10 minutes. Serve garnished with toasted sesame seeds and accompanied by warm tortillas and rice.
10
Sirva el chicken bañado en pipián rojo, espolvoreado with ajonjolí tostado. Acompañe with white rice y corn tortillas.