La Vida Verde by Jocelyn Ramirez

Author:Jocelyn Ramirez [Ramirez, Jocelyn]
Language: spa
Format: epub, azw3
Publisher: Page Street Publishing
Published: 2020-02-28T00:00:00+00:00

PISTACHO PIPIÁN VERDE CON YACA

(Jackfruit in Green Pistachio Pipián)

Pipián verde is sometimes confused with mole verde. Both typically call for tomatillos, but mole verde has many fresh ingredients while pipián verde typically calls for pepitas. My family recipe does not call for tomatillos, but you’re welcome to include them. This simple recipe consists of fresh fire-roasted chiles, toasted pepitas, pistachios and broth. It has a slightly creamy consistency from the seeds and nuts.

YIELD: 4 SERVINGS

For the Jackfruit

3 (20-oz [565-g]) cans green jackfruit, drained, rinsed and squeezed dry

¼ cup (60 ml) orange juice

2 tbsp (30 ml) lemon juice

1½ tbsp (13 g) ground cumin

¾ tsp crushed red pepper flakes

⅓ cup (80 ml) cooking oil, plus more for cooking as needed

Salt and pepper, to taste

For the Pipián Sauce

2 tbsp (18 g) pepitas

2 tbsp (20 g) pistachios

2 poblano chiles

1–2 jalapeños, destemmed (deveined if too spicy)

1 cup (240 ml) vegetable broth, plus more for cooking as needed

Salt, to taste

For Serving

Arroz Mexicano or Tortillas Hechas a Mano

Crema de Anacardo

Cilantro leaves, to garnish

Pistachio shavings, to garnish

To make the jackfruit, remove the non-shreddable core from the shreddable part of the jackfruit with a knife. Remove any seedpods from the shreddable parts and add them to the pile of cores. Add the shreddable jackfruit to a medium bowl. Mince the cores and seedpods with a knife until they are a similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl and add the minced jackfruit. Add the orange juice, lemon juice, cumin, crushed red pepper flakes, oil, salt and pepper to the bowl and mix until fully incorporated. Heat a large skillet over medium heat and add the jackfruit. Cook for 20 to 30 minutes, or until it is seared and brown on all sides. You may need to add more oil as the jackfruit cooks.

To make the pipián sauce, preheat a dry sauté pan over medium heat. Add the pepitas and stir continuously for 4 to 5 minutes until they are evenly toasted and slightly inflated. Remove the toasted pepitas from the pan and add the pistachios. Toast the pistachios until they are aromatic and toasted on all sides, for 4 to 5 minutes. Remove the pistachios from the pan and set aside with the pepitas.

Turn a burner to high heat. Using heatproof tongs, hold each poblano chile and jalapeño over the flame to char for 10 to 15 minutes until fully blackened and blistered on all sides. Use a paring knife to gently make a slit down the poblano chiles to remove and discard the seeds and stem. Add the chiles to a blender with the toasted pepitas and pistachios (reserve a few for garnish), vegetable broth and salt. Blend until the mixture is smooth, and add additional broth as necessary to create a smooth sauce consistency.

Serve the jackfruit over Arroz Mexicano or on Tortillas Hechas a Mano, and top with the pipián sauce and Crema de Anacardo. Garnish with cilantro and toasted pistachio shavings.

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