Pumpkin-seed sauce with chicken (Pepían con pollo) from The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart (page 154) by Zarela Martinez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chiles for jalapeño chiles, and Mexican oregano for Oaxacan oregano.

  • mcvl on June 06, 2020

    As I said, I don't know a lot about Oaxacan cooking, but I'm quite sure what I did with the leftover pepián was not traditional in any kind of cooking whatsoever. I used it to spice up a potato salad with diced raw onion, diced crispy bacon, and the brine from a bottle of green olives. Weird but good.

  • mcvl on June 03, 2020

    I'm not entirely sure I did this recipe justice. I made the sauce in my food processor rather than a blender, and it was quite crunchy and textured. (I like rough textures better than smooth.) And then when it was done it tasted a little flat, so I added a good amount of lime juice. I don't know enough about Oaxacan cuisine to know whether what I made was a travesty, but it was very much to my liking, and even if it's inauthentic I would do it that way again.

  • amoule on October 28, 2016

    From the last paragraph of the recipe: "It will look curdled and not very appetizing ...."

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