Of pre-Hispanic origin, the main characteristic of the pipián or pepián is the use of pumpkin seeds to thicken its consistency. Its color and preparation change depending on the state of Mexico in which it is prepared, and it can vary between white, green and red. Used mainly with seafood and beef, this classic sauce can also be used as a great marinade.
Doña María mole sauce delivers all the rich, slow-cooked flavour that the best mole offers, but it is wonderfully easy to use.
How to prepare it:
Pour the whole content in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 4.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water.
*Tip: for a richer flavour, you can use chicken stock instead of water.
Assorted chillies (ancho chili included) oil, pumpkin seeds, crackers (wheat flour, water, bicarbonate of soda), sesame seeds, peanuts, salt and spices.
Peanuts, Sesame seeds, gluten.
Suitable for vegetarians
| Nutrition facts per 100 gr. |
| Energy || 526 Kcal |
| Total fat || 38.3 g |
| Saturated fat || 5.2g |
| Total carbohydrates || 31.3 g |
| Sugars || 0 g |
| Protein || 13.9 g |
| Salt || 1602 mg |
Keep in a dry, cool place. Once opened, keep refrigerated