never have made pipian, but in my mole poblano recipe that i gleaned from my grandmother in MX i use:

sauteed onion,

raw tomatos,

chiles (guajillo, pasilla, ancho) and their water from hot-soaking after toasting

stale tortilla

cashews, toasted sesame seeds, almonds
pan-fried plantain

orange peel, just a touch

cinammon, nutmeg, allspice, clove, cumin, coriander… just pinches overall

baker’s mexican chocolate

sugar

salt

all pureed…

then simmered

then add chicken — dark and light meat — added with chicken broth from cooking the chicken in a pot…

have gotten rave reviews… from strangers and known people alike.