Pumpkin-Seed Salsa (pipián)
Post date
Tuesday, December 22, 2009 - 09:12
Source of Recipe
Gourmet | August 2009
Recipe Description
Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.
Ingredients
1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water
Preparation
- Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes.
- Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve.
- Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
- Spread 2 teaspoons pumpkin-seed salsa on a warm tortilla and top with some of grilled vegetables, then roll up.
- Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch.
- Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese.
Nutrition Information
Type of Cuisine
Type of Meal