Here’s a recipe from Chef Hector Rentería for you to try back home, we hope that it will put you in the mood for an evening of delicious Mexican cuisine at Flor de Canela. Learn how to make pipian, a classic Mexican sauce that blends seeds, nuts and chilies for a rich but mild flavor.

Beef in Red Pipian Sauce
Serves 4 people

For the sauce
200g onion
20g garlic
10g dried chili ancho
50g almonds
20g white sesame seeds
50g shelled unsalted peanuts
10g epazote
20g green pumpkin seeds
300g plum tomatoes
600ml chicken stock
5 guajillo chilies
5g sea salt

Heat the pan and toast the almonds, peanuts, sesame seeds and pumpkin seeds.
Lightly cook the onion and tomato. Clean and devein the guajillo chilies and toast them. Return all the toasted ingredients to the pan, add half the chicken stock and bring to the boil. Add the epazote and garlic. Set aside to cool and then blend. Season with salt and pepper. Strain the sauce so that it is smooth.

Beef fillet
200g beef fillet
3g sea salt
2g black pepper
100ml olive oil
30g baby zucchini
30g patty pan squash

Preheat a frying pan, add the beef and seal, cook to taste and leave to rest. Sautée the vegetables in the same pan. When you are ready to serve the dish pour the sauce onto a plate and cut the beef in half to show that it is cooked to taste and place on top. Add the zucchini and sprinkle with toasted sesame seeds.

Buen provecho/Bon appetit

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