Pipian (Sauce)

By stancec44

Ingredients

• Sauce:
• 1 plum tomato
• 6 arbol chilies
• 1/4 tsp. dried Mexican oregano
• 2 allspice cherries
• 2 whole cloves
• 1 pinch cumin seeds
• 3 garlic cloves, skin on
• 1/4 med. white onion, cut into 1/4" thick slices
• 1 1/2 Tbsp. hulled sesame seeds
• 1 1/2 Tbsp. achiote seeds
• 6 Tbsp. lard or vegetable oil
• 1 c. raw, hulled, unsalted pumpkin seeds (pepitas)
• 1 canned chipotle chile
• 1 c. Shrimp Broth (see recipe below) or water
• 1 1/2 Tbsp. kosher salt
• 1 Tbsp. sugar
• 1 Tbsp. cider vinegar
• (Shrimp Broth) Will keep for up to 3 days in the fridge.
• 2 lbs. shrimp, shells and heads (if possible) intact, cut into 1" pieces
• 1 Tbsp. vegetable oil
• 1 med. white onion
• 2 dried bay leaves
• 2 garlic cloves, peeled

Details

Servings 7

Preparation

Step 1

Shrimp Broth:
Set 6-qt. stockpot over med. heat and add the vegetable oil. Once oil is shimmering, add the onion slices and sweat until translucent, stirring occasionally to prevent them from browning.

Add the shrimp, along with the bay leaves, garlic and 2 qts. water. Bring to a simmer and cook for 30 minutes.

Remove the stockpot from heat and let broth rest for 30 minutes.

Set fine best sieve over a large bowl and ladle the broth through the strainer. set the bowl into an ice bath to chill. When cooled to room temperature, transfer the broth to a container and refrigerate or freeze until ready to use.