Pepián is a traditional Guatemalan chicken stew with a thick, savory sauce made from toasted dried chiles, tomatoes, pumpkin seeds, and sesame seeds. It is served hot with potatoes and chayote, usually alongside rice and tortillas; the toasted ingredients make a deeply flavored sauce without complicated techniques. Recipes vary by region and family, so this version is a practical home-style approach rather than the only way to make it.
Ingredients
- 3 lb (1.36 kg) bone-in chicken thighs and drumsticks, skin removed if desired
- 6 cups (1.4 L) water, plus more as needed for the stew
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- 1 bay leaf
- 2 dried chile guaque peppers, stemmed and seeded; substitute 2 dried guajillo chiles if unavailable
- 1 dried chile pasa, stemmed and seeded; substitute 1 dried pasilla chile if unavailable
- 3 tbsp (24 g) hulled pumpkin seeds, also called pepitas
- 2 tbsp (18 g) sesame seeds
- 1 small corn tortilla, about 6 inches (15 cm) wide, preferably slightly stale
- 4 medium ripe tomatoes, about 1 lb (450 g), halved
- 2 medium tomatillos, about 6 oz (170 g), husks removed and rinsed; use one extra tomato if unavailable, for a sweeter, less tart sauce
- 1 medium yellow onion, about 8 oz (225 g), cut into wedges
- 3 garlic cloves, peeled
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground black pepper
- ¼ tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) neutral cooking oil
- 2 medium potatoes, about 12 oz (340 g), cut into 1-inch (2.5 cm) pieces
- 1 medium chayote, about 10 oz (280 g), peeled, pitted, and cut into 1-inch (2.5 cm) pieces
- ½ cup (15 g) chopped fresh cilantro, divided
- 1 tbsp (15 ml) apple cider vinegar, optional, for balancing the sauce
Instructions
- Set up the chicken and broth. Put the chicken, water, 1 teaspoon of the salt, and the bay leaf in a large pot. Bring the water just to a boil, skim off any foam, then lower the heat to maintain a gentle simmer. Cook for about 35–40 minutes, turning the pieces once if needed, until a thermometer inserted into the thickest part of each piece without touching bone reads 165°F (74°C). This is the USDA FSIS safe minimum internal temperature for poultry. Transfer the chicken to a plate and strain the broth into a heatproof bowl; discard the bay leaf. Keep the broth warm and reserve it for the sauce. The chicken will finish warming in the stew later, but it must already reach its safe temperature here.
- Toast the chiles and seeds while the chicken simmers. Heat a dry skillet over medium-low heat. Press each dried chile against the skillet for about 10–15 seconds per side, just until fragrant and pliable; do not let it blacken, since burnt chiles can make the whole sauce bitter. Set them aside. Toast the pumpkin seeds for 2–3 minutes, stirring until they smell nutty and begin to pop, then transfer them to a plate. Toast the sesame seeds for 1–2 minutes, stirring frequently so the small seeds do not scorch. Toast the tortilla in the same pan until crisp and lightly browned, about 1–2 minutes per side. If your skillet is small, toast these ingredients in batches.
- Char the fresh vegetables. In the same dry skillet, cook the tomatoes, tomatillos, onion, and garlic in batches, turning them as they soften and take on browned spots. Allow about 8–12 minutes in total. The tomatoes should be soft and juicy, and the onion should have dark edges but not be fully burnt. This pan-charred flavor is useful, but the vegetables do not need to become uniformly black. Set everything aside with any juices from the tomatoes.
- Blend the pepián base. Break the toasted tortilla into pieces. Put it in a blender with the toasted chiles, pumpkin seeds, sesame seeds, cumin, black pepper, cinnamon, charred vegetables, and 1½ cups (355 ml) warm chicken broth. Blend until as smooth as possible, stopping to scrape down the sides. Add broth a little at a time if the blender needs help moving the ingredients. For a small blender, work in batches and do not fill it with steaming liquid; let the broth cool briefly, keep the lid vented according to the blender instructions, and cover the opening with a folded towel.
- Cook the sauce and vegetables. Heat the oil in the chicken pot over medium heat. Carefully pour in the blended sauce and stir for about 8–10 minutes, until it darkens slightly, thickens, and smells toasted rather than raw. It may sputter, so lower the heat if necessary. Stir in 2 cups (475 ml) of the reserved broth, the potatoes, chayote, and the remaining ½ teaspoon salt. Bring to a gentle simmer, cover partially, and cook for 15–20 minutes, stirring occasionally. Add more broth if the sauce becomes very thick before the vegetables are tender. The potatoes should yield easily when pierced, while the chayote should be tender but still hold its shape.
- Finish and season. Return the cooked chicken to the pot and spoon sauce over the pieces. Simmer gently for 5–8 minutes so the chicken heats through and takes on the sauce. Stir in half of the cilantro and the optional vinegar, then taste and adjust the salt. Pepián should be thick enough to cling to the chicken but still spoonable; loosen it with a splash of broth or water if needed. Serve with the remaining cilantro scattered on top.
Tips
- Keep the chiles fragrant, not burnt. Dried chiles toast quickly. If one turns black or smells acrid, replace it rather than blending it into the pot. Chile guaque and chile pasa are traditional choices, but guajillo and pasilla are useful grocery-store substitutes. They will not taste exactly the same: guajillo is often fruitier, while pasilla can bring a darker, earthier note.
- Use the broth gradually. The seeds and tortilla thicken the sauce as they cook, and different tomatoes release different amounts of liquid. Start with the listed broth, then add more a few tablespoons at a time. If the sauce is too thin, simmer it uncovered for a few minutes; if it is too thick, stir in warm broth.
- Blend safely and aim for a smooth sauce. Pumpkin and sesame seeds can leave a slightly grainy texture if they are not blended thoroughly. Blend in batches when needed, and avoid sealing hot liquid in a blender. A few small seed flecks are normal, but the sauce should not have large pieces of chile or tortilla.
- Make it ahead without overcooking the vegetables. The sauce can be blended a day ahead and refrigerated separately. When finishing the stew, simmer the potatoes and chayote only until tender; long cooking can make them fall apart while the sauce thickens.
Serving Suggestions
Spoon the stew into warm bowls with a piece of chicken, several potato and chayote pieces, and plenty of sauce in each serving. Plain white rice is a classic, practical partner because it catches the nutty, chile-rich gravy without competing with it. Warm corn tortillas are also helpful for scooping up the sauce, and a simple side of sliced avocado or a crisp cabbage salad can add a fresh contrast.
For a fuller meal, offer rice and tortillas together, with lime wedges at the table for anyone who wants a brighter finish. Keep accompaniments simply seasoned: the pepián itself already contains toasted seeds, chile, and aromatic spices. If serving a group, bring the pot to the table while hot and let everyone choose their preferred balance of chicken, vegetables, sauce, and rice.
Variations
Chicken is a common choice, but some versions of pepián use beef or pork, and ingredients and thickness differ among households and regions. If using beef or pork whole cuts, cook them until they reach 145°F (63°C) and rest for at least 3 minutes before serving; ground meat should reach 160°F (71°C). Cooking time will vary with the cut, so check temperature rather than relying only on the time listed for chicken. For a meat-free variation, use vegetable broth and add cooked chickpeas or white beans near the end; this changes the traditional meat-based character but works well with the toasted sauce.
For more heat, add one extra dried chile, or leave some seeds in the chile if you know the pepper is mild. For a gentler sauce, use only the guaque or guajillo chiles and omit the chile pasa or pasilla. If chayote is hard to find, use another firm squash, such as zucchini, adding it during only the final 8–10 minutes so it does not become mushy. A little extra pumpkin seed can make the sauce thicker, while a splash of vinegar or lime at the table gives it a sharper edge.
Storage and Reheating
Refrigerate leftover pepián within 2 hours of cooking in a covered, shallow container. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it cools, and the chicken and vegetables will continue to absorb some of it; stir in a little water or broth when reheating. Warm individual portions in the microwave, stirring partway through, or reheat the stew gently in a covered saucepan over low heat. In either case, reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
To freeze, cool the stew promptly, pack it in freezer-safe containers, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator rather than on the counter, then reheat to 165°F (74°C). Potatoes and chayote can soften after freezing and thawing, but the sauce and chicken remain useful for a quick meal. Add a splash of broth if the thawed sauce seems too dense, and taste again for salt before serving.
Frequently Asked Questions
What is a traditional Guatemalan food to try?
Pepián is one of Guatemala’s best-known traditional dishes: a stew with a sauce of toasted chiles, tomatoes, seeds, and other aromatics, often served with chicken and vegetables. Guatemala has many other traditional foods, and recipes vary, but pepián is a particularly satisfying example to cook at home.
Is pepián very spicy?
It is usually more savory and aromatic than intensely hot, though the heat depends on the dried chiles used and how many are included. Remove the seeds and membranes for a milder result, and begin with the listed amount. You can offer hot sauce or extra chile separately rather than making the entire pot hotter.
Can I make pepián without a blender?
A blender makes the smoothest sauce, but a food processor can work if you process the toasted seeds and vegetables thoroughly, adding broth in small amounts. A mortar and pestle is possible but takes considerably longer and may leave a coarser texture. Do not add all the broth at once; a thick base is easier to grind or process.
What can I use instead of chayote?
Use a firm summer squash or zucchini if chayote is unavailable. Add zucchini toward the end because it cooks faster and can turn soft if simmered for the full time. Chayote has a mild, crisp-tender texture, so the substitution will be close in role but not identical in flavor.
Can I prepare the sauce in advance?
Yes. Blend the sauce and refrigerate it in a covered container for up to 1 day, then cook it in the pot before adding broth and vegetables. You can also make the full stew ahead and reheat it gently. Cool and refrigerate it within 2 hours, keep it for 3–4 days, and reheat leftovers to 165°F (74°C).
Related
- Guatemalan Food Recipes: Traditional Pepián Stew
- Guatemalan Refried Beans: Creamy Frijoles Volteados
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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