Pollo en Pipian as served at El Mirasol in Palm Springs, California, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of El Mirasol Cocina Mexicana

Pollo en Pipian Tipo Zacatecas (Chicken with Pipian Sauce, Zacatecas Style)

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 55 min
  • Yield: 5 servings



Pipian Sauce:


  1. For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
  2. For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
  3. Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
  4. Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
  5. Serve the sauce on top of the chicken!

Cook’s Note

You can use precooked chicken or chicken broth; however, the pipian will not come out as intended. It is always best to prep your own chicken broth as described.