GREEEN MOLE OR PIPIAN SAUCE
 
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This is another Mole Sauce that should be mentioned. 
It is a green, pale thick sauce made from ground pumpkinseeds, green tomatoes, lettuce leaves and fresh herbs. 
Like mole Poblano it is used to stew or cook fowl and meat and has a delicate but deliciouly memorable flavor
 and perfume.  This mole is very similiar to the class of sauces called "PIPIAN".

A "PIPIAN" is a sauce made of ground pumpkinseeds, nuts, spices and chiles and also called 
Green Pumpkinseed Sauce. I often find these two terms interchanged, although  a Pipian does not contain 
the  chocolate necessary to qualify a sauce as a mole. A Pipian is a fricassee of fowl, meat or pork prepared
in a pre-Hispanic sauce that surrived through the years of the Spanish conquest.

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A recipe for 4 persons
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INGREDIENTS

STEP 1
2 each........................whole ducks

STEP II
8 leaves..................romaine leaves
8 each......................tomatillos
2 cloves.................fresh garlic
1 each......................onion
10 sprigs................fresh cilantro
2 sprigs.................epazote
2 each......................avocado leaves
4 each......................radish leaves
1 tsp........................cumin powder
2 each......................chiles serranos
1/2 cup..................water


STEP III
1 cup..........................duck fat
2 cups.......................green pumpkinseeds
4 ozs.........................peanuts
3 cups......................chicken stock


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PREPARATION FOR...

STEP 1
Oven roast the ducks at 350 degrees F, cool and and reserve one cup of the duck fat. 


STEP II
Grind the tomatillos, lettuce, garlic, onions, cilantro, radish and avocado leaves, epazote, cumin, chiles and 
the water until you get a very smooth paste.

STEP III
Grind the pumpkinseeds and peanuts. Heat the duck fat till hot in a frying pan. Add the smooth puree from 
above and stir constantly until the mixture is well cooked. This should take about 5-6 minutes and be careful 
not to scorch this mixture. Then add the pumpkinseeds and peanuts and continue until you acheive a soft, 
smooth paste. Make sure the chicken stock is hot and add it to this paste, stir until it comes to good boil then 
turn it off and let it stand.


TO SERVE THE PIPIAN
Cut ducks into serving size portions and place these portions into the sauce to steep for 15 minutes. 
Then serve in a very hot serving dish accompanied with warm tortillas.


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Recipe from The MarsCafe
www.marscafe.com
mars@marscafe.com
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The Cyberchefs Electronic Union
www.geocities.com/chefmars
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