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Restaurants›Rocio's Mexican Kitchen›Guacamole # 7 Pipian Rojo In Mahi Cuitlacoho Mahi Sauce Recipe

Guacamole # 7 Pipian Rojo In Mahi Cuitlacoho Mahi Sauce Recipe

Name: Rocio's Mexican Kitchens GUACAMOLE # 7 PIPIAN ROJO IN MAHI CUITLACOHO MAHI SAUCE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 each Ripe avocados; 0.25 cup Red onion, finely diced; 1 each Jalapeño pepper, minced; 2 tablespoons Fresh cilantro, chopped; 2 tablespoons Lime juice; 0.5 teaspoon Salt; 2 tablespoons Toasted pumpkin seeds for garnish; 2 each Lime wedges for serving; 3 each Dried guajillo chiles; 3 tablespoons Toasted pumpkin seeds (pepitas); 1 tablespoon Toasted sesame seeds; 2 each Garlic cloves; 0.25 cup Small onion, chopped; 1 each Medium tomato; 0.25 cup Fresh cilantro, chopped; 1 tablespoon Vegetable oil; 0.5 cup Chicken or vegetable stock; 0.25 teaspoon Ground cinnamon; 0.5 teaspoon Ground cumin; 0.5 teaspoon Salt; 1 pound Mahi-mahi fillets, skinless; 1 tablespoon Olive oil; 0.25 teaspoon Salt; 0.25 teaspoon Black pepper; 1 tablespoon Lime juice (for finishing); 2 tablespoons Fresh cilantro, chopped; 2 each Lime wedges for serving

Inspired by Rocio's Mexican Kitchen

Time1h

Serves4

Make Guacamole # 7 Pipian Rojo In Mahi Cuitlacoho Mahi Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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VERMENTINO SELLA & MOSCA

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Ingredients

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Guacamole Base

2 each Ripe avocados

1/4 cup Red onion, finely diced

1 each Jalapeño pepper, minced

2 tablespoons Fresh cilantro, chopped

2 tablespoons ReaLime juice

1/2 teaspoon Celtic sea salt

2 tablespoons Toasted pumpkin seeds for garnish

2 each Lime wedges for serving

Pipian Rojo Sauce

3 each Dried guajillo chiles

3 tablespoons Toasted pumpkin seeds (pepitas)

1 tablespoon Toasted sesame seeds

2 each Garlic cloves

1/4 cup Small onion, chopped

1 each Medium tomato

1/4 cup Fresh cilantro, chopped

1 tablespoon Tuscany sunflower oil

1/2 cup Chicken or vegetable stock

1/4 teaspoon Ground cinnamon

1/2 teaspoon Ground cumin

1/2 teaspoon Celtic sea salt

Mahi Mahi

1 pound Mahi-mahi fillets, skinless

1 tablespoon olive oil

1/4 teaspoon Celtic sea salt

1/4 teaspoon black pepper

1 tablespoon Lime juice (for finishing)

2 tablespoons Fresh cilantro, chopped

2 each Lime wedges for serving

Method

APPETIZERS

Prepare Guacamole

Halve the avocados, remove pits, and scoop flesh into a bowl. Mash to desired texture. Stir in lime juice, then fold in finely diced red onion, minced jalapeño, and chopped cilantro. Season with salt and adjust to taste. Cover and refrigerate if not serving immediately.

Finish Guacamole Garnish

Just before serving, sprinkle toasted pumpkin seeds on top and arrange lime wedges on the side.

Rehydrate and Prep Pipian Rojo Sauce

Toast the guajillo chiles briefly in a dry skillet to wake the flavor, then soak in hot water for 15–20 minutes until softened. Drain.

Make Pipian Rojo Sauce

In a dry skillet, toast pumpkin seeds and sesame seeds until fragrant. In a separate pan, sauté chopped onion and garlic in oil until translucent. Transfer onion and garlic to a blender with softened chiles, tomatoes, cilantro, and stock. Add cinnamon, cumin, and salt. Blend until smooth. Pour into a saucepan, simmer 8–12 minutes to meld flavors. Adjust salt as needed.

Cook Mahi-Mahi

Pat mahi-mahi fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear 2–3 minutes per side until just opaque. Remove and rest briefly.

Finish and Glaze with Pipian Rojo

Return mahi-mahi to the pan and spoon some pipian rojo over the fillets. Simmer 1–2 minutes to heat through and glaze.

Plate and Serve

Spoon a bed of guacamole on each plate, ladle more pipian rojo over the guacamole, place the mahi-mahi on top, and drizzle with extra sauce. Garnish with cilantro and lime wedges, and scatter a few pepitas if desired.