Pumpkin-Seed Salsa (pipián)

Pumpkin-Seed Salsa (pipián)
Author
Katie Kambridge
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
  1. 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.
  2. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve.
  3. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
  4. Spread 2 teaspoons pumpkin-seed salsa on a warm tortilla and top with some of grilled vegetables, then roll up.
  5. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers.
  6. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch.
  7. 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