•200 gr (7 oz) chile guajillo, seeded and deveined
•1/2 white onion
•2 garlic cloves
•1/2 kg (1 lb) chilacayote (Perennial Squash)
•1/4 kg (1/2 lb) fresh fava bean
•200 gr (7 oz) green pumpkin seed, peeled
•50 gr (1.75 oz) epazote
•1 bolillo or 1/2 cup dry bread
•1.5 lt chicken stock
•1/2 cup lard
•pimienta gorda (pimienta de Tabasco or allspice)
•salt and white pepper to taste
•Papas cambray (small baby potatoes)
•Cebolla cambray(similar to scallions but larger in size and flavor)
Disinfect all vegetables.
Heat a large sauce pan with lard (reserve 2 TBSP to sear veal) and fry the chiles. Remove and continue with the onion, garlic, green pumpkin seed, sesame seed and all spice. Add the bread and return the chiles to the pan. Let fry for about 5 minutes or until golden.
Add chicken stock and epazote. Let simmer until all ingredients have softened and the bread dissolved into the stock, 30 to 40 minutes.
Blend all the ingredients in batches (you can strain for a velvety consistency or leave as is) Return to the pan and let simmer.
Cook the chilacayotes and fava beans separately in salted water. Shock and reserve.
With reserved lard brown the cubes of veal and add to the sauce. Let simmer together for at least 15 minutes.
Add teh chilacayote and fava beans. Season the sauce with salt and white pepper.
Optionally, simmer potatoes and scallions in a small amount of water with coarse salt. Add butter after straining and let glaze in pan. Serve on top of the pipian.
Recipe by What's Cooking Mexico at http://whatscookingmexico.com/2011/03/31/red-pipian/