We’re starting a new little blog series with Vinicio, our head chef at the Antigua site. Every so often, we will share a new Guatemalan recipe from him, so you can try and re-create it at home. Our first recipe is Black Pepian. Pepian is a very traditional Guatemalan dish, one you can make with beef or chicken, whichever you prefer.
Ingredients for Black Pepian:
*Serves four people
- 2 lb. meat (either chicken or beef-preferably a rump cut)
- 1 guajillo chili (found in Mexican supermarket)
- 1 pasillo chili (found in Mexican supermarket)
- 2 oz tomatillo
- 2 oz sesame seeds
- 2 oz pepitoria seeds
- 4 tomatos
- 1 medium onion
- 2 garlic cloves
- 1 handful cilantro
- 1 cinnamon stick
- 1 liter of water
- ½ lb of flour
- ½ chayote (found in Mexican supermarket)
- 4 carrots
- ½ lb. médium sized potatoes
- Salt and pepper to taste
- Put meat and liter of water in a pot to cook. Before meat has finished cooking, add vegetables to cook until tender. Remove meat and vegetables, leaving broth in the pot.
- Separately, take a cast iron comal or griddle and toast the sesame seeds, pepitoria, cinnamon stick, chilies, the tomatillo, tomato, onion, and garlic, one by one until browned.
- After toasting the ingredients, place in blender with some of the broth from the pot. Blend until smooth.
- In a separate comal or pan, toast the flour. Once toasted, mix the flour with some broth from the pot until smooth.
- Pour the blended ingredients and broth into the pot with remaining broth. Thicken by pouring the flour broth into the pot and stir well.
- Place the handful of cilantro in the pot and cook for 30 minutes.
- Finally, add meat and vegetable to the pot and bring to a boil so the flavors mix well. Salt and pepper to taste.
- Serve with rice.