Pepian

Name: Pepian
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg bone-in chicken thighs and drumsticks (about 8 pieces); 1.5 L cold water + 1 tsp salt for poaching; 100 g raw hulled pumpkin seeds (pepitas); 50 g sesame seeds; 4 dried guajillo chilies, stemmed and deseeded; 2 dried ancho or pasilla chilies, stemmed and deseeded; 1 dried chipotle chili (optional, for smokiness); 4 medium tomatoes (~500 g), halved; 4 tomatillos (~200 g), husked and halved; 1 medium onion (~150 g), quartered; 5 unpeeled garlic cloves; 1 Ceylon cinnamon stick (~5 cm); 2 whole cloves; 1 tsp ground black pepper + 0.5 tsp ground allspice; 1 corn tortilla, torn into pieces (for thickening); 200 g güisquil (chayote squash) or zucchini, peeled and cubed 2 cm; 300 g potatoes, peeled and cubed 2 cm; 2 tbsp vegetable oil for cooking the paste; 2 tbsp fresh cilantro, finely chopped, to garnish; Salt to taste; 500 g cooked white rice + warm tortillas to serve

Pepian is a Guatemalan national sauce with pre-Columbian Maya roots — a rich blend of toasted sesame and pumpkin seeds, dried chilies, tomatoes, and spices ground into a thick paste in which chicken or turkey pieces are cooked. The dish exists in red, green, and black variants, each with distinct flavor profiles. Pepian is served with white rice, potatoes, and tortillas. The recipe is passed down through generations and is considered one of Guatemala's four national dishes. At Maya festivals and ceremonies, the communal preparation of pepian is part of the social ritual.

Total time1h

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

1.2 kg bone-in chicken thighs and drumsticks (about 8 pieces)
1.5 L cold water + 1 tsp salt for poaching
100 g raw hulled pumpkin seeds (pepitas)
50 g sesame seeds
4 dried guajillo chilies, stemmed and deseeded
2 dried ancho or pasilla chilies, stemmed and deseeded
1 dried chipotle chili (optional, for smokiness)
4 medium tomatoes (~500 g), halved
4 tomatillos (~200 g), husked and halved
1 medium onion (~150 g), quartered
5 unpeeled garlic cloves
1 Ceylon cinnamon stick (~5 cm)
2 whole cloves
1 tsp ground black pepper + 0.5 tsp ground allspice
1 corn tortilla, torn into pieces (for thickening)
200 g güisquil (chayote squash) or zucchini, peeled and cubed 2 cm
300 g potatoes, peeled and cubed 2 cm
2 tbsp vegetable oil for cooking the paste
2 tbsp fresh cilantro, finely chopped, to garnish
Salt to taste
500 g cooked white rice + warm tortillas to serve

How to make it

1POACH THE CHICKEN: place 1.2 kg chicken pieces in 1.5 L cold water with 1 tsp salt in a large pot; bring to a boil, skim the foam, then reduce to a gentle simmer; cook 25–30 minutes until the chicken is just cooked through (juices run clear); remove the chicken to a plate and reserve the broth (~1.2 L).
2TOAST THE SEEDS: in a dry skillet over medium heat, toast 100 g pumpkin seeds, stirring constantly, 3–4 minutes until they puff up and turn golden brown — do not burn; transfer to a bowl; in the same skillet, toast 50 g sesame seeds 1–2 minutes until golden and fragrant, stirring constantly; add to the same bowl.
3CHAR THE VEGETABLES: in a dry skillet or comal over medium-high heat, char 4 halved tomatoes (cut side down first), 4 halved tomatillos, 1 quartered onion, and 5 unpeeled garlic cloves; turn occasionally for 8–10 minutes until the skins are blackened in spots and the vegetables soften; peel the garlic after they cool.
4TOAST THE CHILIES AND SPICES: in the same skillet, briefly toast 4 guajillo + 2 ancho + 1 chipotle (optional) chilies, pressing them flat with a spatula, 20–30 seconds per side until fragrant — do not burn; transfer to a bowl and cover with boiling water; soak 15 minutes; in the same skillet, briefly toast 1 cinnamon stick, 2 cloves, 1 tsp pepper, and 0.5 tsp allspice for 30 seconds; toast the torn tortilla pieces 30 seconds per side until crisp.
5BLEND THE PASTE: in a blender, combine the drained chilies, the charred vegetables, peeled garlic, toasted seeds, toasted tortilla pieces, and 500 ml of the chicken broth; blend on high 3–4 minutes until the paste is completely smooth — strain through a fine sieve if you want it silky.
6COOK THE SAUCE: heat 2 tablespoons of oil in the pot over medium heat; pour in the blended paste — be careful, it will splutter; simmer 10 minutes, stirring frequently with a wooden spoon, until the sauce darkens and the rawness cooks off; the sauce should coat the back of the spoon.
7STEW THE CHICKEN: return the chicken pieces to the pot, then pour in the remaining 700 ml broth + 200 g chayote + 300 g potato cubes; simmer gently, partially covered, 25–30 minutes until the potatoes and chayote are fork-tender and the chicken is fully infused with the sauce; stir occasionally to prevent sticking; adjust salt to taste — the sauce should taste deeply spiced and slightly sweet.
8SERVE: spoon the pepian into deep plates over a bed of steamed white rice; top each serving with a sprinkle of fresh cilantro and a squeeze of lime (optional); serve with warm corn tortillas on the side for scooping up the sauce.