Pepian: Guatemalan “mole” from Lake Atitlan
My daughter and I try to take a trip each year and this year I returned to one of my most favorite locations of all-Panajachel, Guatemala. Elena had been working with a group called Mayan Families who do amazing work with preschool children and insuring they have appropriate nutrition/educational opportunities as part of her work with her own non-profit, Let Children Learn. One of my closest friends, Elizabeth, had lived in Guatemala and i had visited her a number of times many years ago. I was anxious to see Pana again to see if it lived up to my expectations. Pana is a unique combination of ex-pat Canadians and Americans, local Mayan families and a whole slew of tourists. It has nice local customs such as bathing in a Tamazcal which is a Mayan version of a sauna. Wood heats a rounded, beehive structure and using a
combination of cool water and steam, every bit of dirt is extruded. Pana is also amazing as the lake is stunning. Small towns line the like, easily accessed by water taxi. One day we opted to take a cooking class with Anita from Mayan Kitchens/Lake Atitlan Cooking Classes in San Pedro de Laguna. San Pedro is about 20 minutes by boat from Pana. Upon arriving, we met with Anita and bought our local produce at the town market. We then created a variety of amazing Mayan specialties from home made tortillas, fried plantains, hibiscus tea, Guatemalan style guacamole (with mint and pineapple) and the jewel, Pepian. Pepian is a type of mole that is eaten for special occasions in Guatemala. Want to make it yourself? Anita has graciously shared her recipe. Going to Guatemala, don’t miss Pana and don’t miss Anita. Elena and I agree that the day we spent with this amazing women was one of our most favorite travel experiences.
Pepian
This is a typical Guatemalan-Style Mole that is often served at weddings or special occasions
I
ingredients
2 guaque (guajillo) chilies
2 pasa (poblano/mulato) chilies
9 roma/plumb tomatoes (approx 1 lb)
1 medium white onion
3 large cloves garlic
1 quisquil (mirliton/chayote) *you could substitute a hard squash if quisquil not available
3 big potatoes or other root veggies (potatoes are more traditional)
2 oz raw pumpkin seeds (pepitoria)
2 oz sesame seeds (ajonjoli)
1 small bunch cilantro
6 large black peppercorns
6 cloves
½ stick cinnamon (cannela)
2 pounds of chicken (can use chicken parts or breast fillets only if preferred)
Preparation:
Cut the chicken into 5 pieces. Can be cooked skin on or off to personal preference. The bones are included and add flavor to the dish. Boil chicken in a stock pot in roughly liters/quarts of water. Water should cover the chicken by about 2 inches. Add 1 heaping tablespoon of salt while the chicken boils.
While the chicken is boiling, roast tomatoes. These take the longest to roast. They are likely to become black but should be roasted until soft.
Roast the dried chilies over a medium low flame on a comal or flat pan until very dry and fragrant. Once roasted, crumble chilies into a mixing bowl. All roasted ingredients will be combined in this bowl.
Roast raw pumpkin seeds until toasted. Add to mixing bowl.
Roast sesame seeds until lightly toasted. Add to mixing bowl.
Roast one whole onion cut into sections with 6-8 black whole peppercorns and 6 cloves plus 3
large cloves of garlic. Add to mixing bowl.
Roast/toast fresh cilantro the same as the other ingredients. This will become very fragrant. Add to mixing bowl.
Roast ½ stick cinnamon until dry and fragrant. Add to mixing bowl.
In a separate bowl cut peeled potatoes into large chunks. Cut quisquil into thick slices and peel.
Cut remaining onion into chunks. These will be added to the chicken pot once chicken is mostly
cooked.
Combine all roasted ingredients and add water until Blend liquid and roasted ingredients in a blender to combine fully. Add the mixture to the chicken pot. Continue cooking at a rolling boil until the sauce reduces some and all ingredients are cooked through. The sauce is typically thin like a soup. This dish can be served in a bowl as a stand alone meal or with rice. Typical Guatemalan meals include rice, tamalitos de chipilin or tortillas. Often both rice and tortillas are eaten with a main dish.
