never have made pipian, but in my mole poblano recipe that i gleaned from my grandmother in MX i use:
chiles (guajillo, pasilla, ancho) and their water from hot-soaking after toasting
cashews, toasted sesame seeds, almonds
orange peel, just a touch
cinammon, nutmeg, allspice, clove, cumin, coriander… just pinches overall
baker’s mexican chocolate
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.