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Pipian Rojo recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Rocio's Mexican Kitchen›Pipian Rojo Recipe

Pipian Rojo Recipe

Name: Rocio's Mexican Kitchens Pipian Rojo Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 pieces Guajillo chiles (dried); 4 pieces Ancho chiles (dried); 2 pieces Pasilla chiles (dried); 1 piece Chipotle chiles (dried, optional); 1 cup Pumpkin seeds (pepitas); 0.25 cup Sesame seeds (white); 2 pieces Tomatoes, ripe; 1 piece Onion; 4 cloves Garlic; 2 tablespoons Neutral oil; 3 cups Chicken broth; 1 teaspoon Mexican oregano; 1 teaspoon Ground cumin; 1 teaspoon Ground coriander; 1 piece Cinnamon stick; 4 pieces Cloves; 1 leaf Bay leaf; 0.5 teaspoon Ground cinnamon; 2 ounces Dark chocolate (70% cacao or higher); 1 teaspoon Salt; 2 tablespoons Cilantro leaves, chopped; 1 tablespoon Lime juice; 1.5 pounds Chicken thighs; 2 cups Cooked white rice; 6 pieces Corn tortillas

Inspired by Rocio's Mexican Kitchen

Time2h 30m

Serves4

Make Pipian Rojo Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pipian Rojo Base

6 pieces Guajillo chiles (dried)

4 pieces Ancho chiles (dried)

2 pieces Pasilla chiles (dried)

1 piece Chipotle chiles (dried, optional)

1 cup Pumpkin seeds (pepitas)

1/4 cup Sesame seeds (white)

2 pieces Tomatoes, ripe

1 piece Onion

4 cloves Garlic

2 tablespoons Neutral oil

3 cups Chicken broth

1 teaspoon Mexican oregano

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1 piece Cinnamon stick

4 pieces Cloves

1 leaf Bay leaf

1/2 teaspoon Ground cinnamon

2 ounces Dark chocolate (70% cacao or higher)

1 teaspoon Celtic sea salt

Finishing and Serving

2 tablespoons Cilantro leaves, chopped

1 tablespoon ReaLime juice

1 1/2 pounds Chicken thighs

2 cups Cooked white rice

6 pieces Corn tortillas

Method

Pipian Rojo Base

Prepare and toast dried chiles

Remove stems and seeds from guajillo, ancho, and pasilla chiles. In a dry skillet over medium heat, toast each chile 1–2 minutes per side until fragrant and blistered. If using chipotle, toast it along with the others. Transfer to a bowl and soak in hot water for 15–20 minutes.

Toast seeds and aromatics

In the same skillet, toast pumpkin seeds (pepitas) until golden and fragrant, about 2–3 minutes. Remove. In the same skillet, toast sesame seeds until lightly golden, about 2 minutes more. Remove.

Sauté vegetables

In the skillet, heat oil and sauté diced onion until translucent. Add minced garlic and sauté about 30 seconds more. Add chopped tomatoes and cook until blistered and softened.

Toast whole spices

In the skillet, toast bay leaf, cloves, and the cinnamon stick until aromatic. Set aside with the other toasted aromatics.

Blending and simmering the Mole

Blend the base sauce

Drain the soaked chiles. In a blender, combine the toasted chiles, pepitas, sesame seeds, onion, garlic, roasted tomatoes, toasted bay leaf, cloves, cinnamon stick, oregano, cumin, coriander, ground cinnamon, and 1 cup of the chicken broth. Add salt to taste and, if using, the chipotle. Blend until very smooth.

Simmer the sauce

Pour the blended mixture into a heavy pot. Add the remaining 2 cups chicken broth and bring to a gentle simmer over medium-low heat. Maintain a simmer and stir occasionally to prevent sticking.

Enrich with chocolate and adjust

Stir in the dark chocolate and continue to simmer until melted and incorporated, about 10–15 minutes. Taste and adjust salt as needed; if too thick, add a splash more broth.

Finish and Serve

Prepare chicken and finish mole

In a separate pan, cook the chicken thighs in a little oil or simmer in salted water until cooked through (internal temperature 165°F / 74°C). Remove, rest briefly, and shred into bite-sized pieces. Add the shredded chicken to the mole and simmer 5–10 minutes to coat.

Finish with lime and cilantro

Stir in lime juice and chopped cilantro. Taste and adjust salt if needed.

Prepare accompaniments and serve

Warm the corn tortillas and steam or reheat the cooked rice. To serve, spoon mole with chicken over rice or serve with warm tortillas on the side. Garnish with extra cilantro if desired.