Grand Recipes

As the temperatures fall back home, you’ll be looking for hearty casseroles to stave off the cold. Here’s one with vibrant Mexican flavors, beef in pipian, a traditional sauce that blends seeds, nuts and chilies.

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 peeled 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 and 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.  Sauté 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 and place on top. Add the zucchini and sprinkle with toasted sesame seeds.