We are excited to share our new partnership with Paty Perez and her farm El Diamante. Located in Huehuetenango, Guatemala, the Perez family is known for their Pepián dish by coffee professionals worldwide. We heard about this dish and we planned a visit to see her. This trip granted us the opportunity to connect the coffee origin directly to food and create a new revenue stream for the Perez family.
The purchase of this bag of coffee gets you access to the recipe and a video tutorial so that you can make this dish at home. The Perez family will make $5 for every bag sold. Let's get cookin.
114 g pepitas
200 g sesame seeds
~10 g broken cinnamon sticks
~350 g red bell pepper
~90 g tomatillo
~20g dried guajillo
~ 45g dried ancho
60g toasted bread
80g 85% dark chocolate
Scale / Measuring Scoops
Step 1 (30-40 min)
Combine 1lb Sesame seeds, 4oz Pumpkin seeds, and 1 Cinnamon Stick
Roast in oven for 20 minutes, add bell and tomatillo peppers and roast for 25 minutes
Add bread coated in grapeseed oil and roast for 5 minutes
*spices should be brittle/breaks in hand while rubbing
Remove Red Bell Peppers and Tomatillo
Cool, Peel Skin
Step 2 (10 - 15 Min)
Cut, rinse & deseed Ancho Chiles and Guajillo Chiles
(deseed in roomtemp bath)
Toast on frying pan until well toasted - 16 to dry out, 12 to toast
Step 3 (20 minutes)
Immediately combine dried and toasted chiles with toasted spices while hot into a food processor and process. Should be thick like tahini/peanut butter, add 1.5 cup vegetable stock to create consistency desired. Scrape sides of food processor to incorporate everything
In pot, combine Bell Pepper / Tomatillo and dark chocolate, 1 tablespoon salt
Heat on 10 until chocolate is melted, transfer to blender and blend
Combine all prepped ingredients above
Step 6 (5 -7 Min)
While step 6 is simmering, combine 2 cup of vegetable stock and 1/2 piece of toasted bread (to thicken) and blend. (heat on 10 for simmer)
Add to pot, salt to taste.
Serve over your favorite roasted chicken dish or put it on toast with eggs. Mmmmm.