RecipeMuncher

Ancho chiles, the most commonly used dried capsicum in Mexican cookery, give this thick and earthy dish its characteristic maroon color. The muted red hues of pipián rojo hides its complexity — toasted sesame seeds meld with Mexican herbs and spices to create an intense sauce with a consistency similar to mole. There are two distinct steps in preparing pollo en pipián rojo. The chicken is first poached in an aromatic broth to season and cook the meat. The red sauce is then created sepa (...)