Mexican Spiced Pumpkin Seeds Recipes
TACO PUMPKIN SEEDS
Here is a hot idea from our Test Kitchen-toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 70 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SPICED PUMPKIN SEEDS
Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
- Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
- Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.
Nutrition Facts : Calories 317 g, Fat 5 g, Fiber 3 g, Protein 15 g, Sodium 144 g
SPICY ROASTED PUMPKIN SEEDS
Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They make a wonderful snack!
Provided by Vered DeLeeuw
Categories Snack
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
- Serve immediately - they are wonderful when warm!
Nutrition Facts : ServingSize 0.25 recipe, Calories 101 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, Sodium 372 mg, Fiber 2 g
SPICY ROASTED PEPITAS RECIPE (PUMPKIN SEEDS)
Steps:
- Preheat an oven to 350 degrees F.
- Add the hulled pepitas to a large bowl along the spices and drizzle with olive oil and toss.
- Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes, stirring halfway through.
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 10
Steps:
- Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
- Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
MEXICAN-SPICED PUMPKIN SEEDS
Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.
Provided by Kristin Cragg
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
- Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 6.5 g, Fat 15.9 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 299.5 mg, Sugar 0.4 g
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Reviews 62Servings 1Cuisine MexicanCategory Snack, Vegan, Vegetarian
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- Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
- Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.
EASY MEXICAN ROASTED PUMPKIN SEEDS | MEXICAN MADE MEATLESS™
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Ratings 1Calories 406 per servingCategory Snack
- Save the seeds from a carved pumpkin. Remove any stringy pumpkin bits. Rinse thoroughly then pat dry with paper towels. Allow to air dry for 10 minutes. In the meantime preheat your oven to 350F and have a cookie sheet ready to use.
- Spread the cleaned and dry pumpkin seeds onto a large plate. Drizzle about 1 to 1.5 Tablespoons of olive oil then stir until all of the seeds are well coated. Squeeze one small lime over the pumpkin seeds and stir well. Sprinkle in the salt and again mix well. Next add the ground chile powder -- the amount it up to you. I used like half a Tablespoons. Mix until all of the ingredients are well combined.
- Spread the pumpkin seeds onto a baking sheet. Try to create just one layer, don't crowd them too much. Place in center of oven and roast for 10 minutes. Carefully remove from the oven then give them a good stir. Place back in the oven and roast for another 8 minutes. Again take them out to stir and check their texture. You'll need to repeat these steps until your pumpkin seeds are crispy -- keep a close eye on them because they'll burn quickly. Remove from the oven and allow to cool down in a cool and dry place. Serve pepitas or store in an airtight container.
SPICY ROASTED PEPITAS (PUMPKIN SEEDS) | MEXICAN PLEASE
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5/5 (1)Total Time 20 minsServings 8Calories 198 per serving
- Add 2 cups of hulled pepitas to a mixing bowl along with 2 teaspoons New Mexican chili powder, 1/2 teaspoon Chipotle powder, 1/8 teaspoon Ancho powder, 1/8 teaspoon garlic powder, and 1 teaspoon salt. Combine well and then add 1 tablespoon of oil (I used olive oil). Mix well.
- Bake at 350F for 12-15 minutes or until the pepitas have turned golden brown. I usually give them a stir halfway through the baking period.
MAYAN PUMPKIN-SEED DIP RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category Nuts & Seeds, Seeds, Pumpkin SeedsServings 1.25Total Time 25 mins
- In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
- In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.
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- Sea Salt and Pepper Pumpkin Seeds. The classic combination that never gets old. For each 1/2 cup of pumpkin seeds, add 1/2 teaspoon flaked sea salt and 1/4 teaspoon cracked black pepper (or to taste).
- Ginger and Lime Pumpkin Seeds. Inspired by the refreshing Moscow Mule, ginger and lime play together for a flavor that is both bright and warming. Add 1/4 teaspoon ground ginger and 1 tablespoon fresh lime juice to raw pepitas before roasting.
- Cinnamon and Sugar Pumpkin Seeds. It is hard to beat the sweet spiciness of sugar paired with cinnamon. The sugar crystals caramelize and form an incredible buttery layer on the seeds.
- Maple and Sea Salt Pumpkin Seeds. Autumn unofficially welcomes maple as a staple flavor in New England and we just barely stop short of putting it on everything (we aren’t Canada, after all).
- Cardamom and Cayenne Pumpkin Seeds. For a truly warming, herbal treat, pair the sweet and smoky flavors of dried cardamom and cayenne pepper (you only need a little!).
- Mexican Cocoa Pumpkin Seeds. When plain old chocolategets boring, add a hit of spice. Perfect for your next chilly fall hike or festival, spicy Mexican chocolate warms from the inside out.
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- Preheat the oven to 325 degrees Fahrenheit. Line a large sheet pan with aluminum foil or parchment paper. If you are puffing your own raw amaranth for this recipe (it is not difficult, but it does take some trial and error to do properly), I highly recommend reading this how-to post carefully beforehand. It goes over the process in greater detail.
- How to Puff Raw Amaranth: If you are using a gas stovetop, place a medium sauce pan over very high heat. It is ready when you add a few drops of water and they immediately dance and evaporate across the surface of the pan.
- Add one tablespoon of amaranth at a time, cover the pot immediately, and start to shake the pan back and forth across the burner (the amaranth should audibly start to pop within seconds; if it does not, your pan was not hot enough and your amaranth will most likely burn before it can pop properly). The amaranth should fully pop within 10 to 15 seconds, remove when the popping noise starts to slow down, and immediately place the puffed amaranth in a bowl. Most of the amaranth should be fully popped, but if some are not, you can still use them. If they are burned, discard and keep practicing – it took me at least 3 to 4 trial runs before I started to see good results. Continue until you have roughly 1/2 cup of puffed amaranth.
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Reviews 1Category MexicanCuisine MexicanTotal Time 1 hr 35 mins
- Heat a wide 4 - 5 quart heavy pot over medium heat until hot, about 5 minutes, then toast the pumpkin seeds, stirring constantly, until slightly puffed and beginning to pop, 3 to 6 minutes. Transfer to a plate and let cool.
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- Coarsely chop tomatillos, then puree in a blender with onion, garlic, chiles (to taste), epazote, salt, 1/2 cup cilantro, and 1/2 cup water until very smooth.
- Grind pumpkin seeds to a fine powder in small batches, then stir together with 2 cups water in a medium bowl.
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