Pipian Rojo Rabbit

A traditional Mexican red pipian sauce built from toasted dried chiles, nuts, sesame and spices, served here with rabbit.

⏱️ Prep: 60 min🍳 Cook: 10 min

Nutrition

127

Calories

—

Protein

—

Carbs

—

Fat

4 to 6		dried guajillo or puya chiles
4 to 6		dried California or New Mexican chiles
1 or 2		dried chipotles or chipotles in adobo
4 to 6		dried chiltepin, pequin or arbol chiles (optional)
1/2 cup	120 ml	pine nuts or peanuts, toasted
1/3 cup	80 ml	sesame seeds, toasted
1-inch piece		cinnamon stick
4 to 6		cloves
4 to 6		allspice berries
1 tsp	5 ml	whole cumin seed
1		plum or paste tomato
2 to 4		garlic cloves
1		white onion, sliced
2 cups	480 ml	light stock (chicken, vegetable or game)
—		salt, smoked if you have it

Remove the stems and shake out as many seeds as you can from the various chiles. Open the chiles up and press them flat as best you can. Old chiles will be brittle and break; if they're all like that, just leave them whole.
In a medium pot, heat the stock to a bare simmer and add the chipotles.
Set the oven to broil with a rack close to the burner. Halve the tomato and peel the garlic (leaving cloves whole). Toss the tomato, garlic and onion slices with a little oil and set on a baking sheet. Broil until about 50 percent blackened, 10 to 15 minutes. Remove and add to the pot with the stock.
Heat a comal, cast iron skillet or heavy frying pan over medium-high heat. Toast all the chiles one by one, pressing each with a spatula for a few seconds until you smell the aroma and see a little blistering; turn and toast the other side. Do this with all chiles except the chipotles and chiltepins. Add the toasted chiles to the pot with the stock.
Toast the pine nuts in the pan until aromatic and slightly browned, taking care not to scorch them, then put in a blender. Do the same with the sesame seeds.
Toast the spices in the same pan for a minute or two and add to the blender.
Pour the contents of the pot into the blender (in batches if needed) and buzz to a puree. Add smoked salt to taste.
The sauce is good as is, but traditionally you would cook it in about 3 tablespoons of lard or vegetable oil over medium heat, stirring often, for about 10 minutes. Serve with rabbit.