Sikil Pak Recipes
SIKIL PAK
Making this roasted tomato and pumpkin seed dip doesn't require fancy techniques-just fresh ingredients and a little time.
Provided by Gilberto Cetina
Yield Makes about 1½ cups
Number Of Ingredients 7
Steps:
- Preheat a comal (griddle or skillet) on medium heat. Spread the pumpkin seeds evenly, in one layer. Toast the seeds, flipping and stirring occasionally with a spatula. The seeds should be golden and crispy. Make sure they don't burn. Remove from heat and let cool.
- In the same comal, roast the tomatoes and chile habanero, still on medium heat until they are charred on the outside and soft to the touch. If the heat is too high, the tomatoes will not cook through. Let cool.
- Once cooled, place the toasted pumpkin seeds in the bowl of a molcajete (traditional Mexican volcanic stone mortar and pestle) and grind until very fine. Add the tomatoes and habanero pepper and break them down with the pestle. Once the tomatoes are crushed, using a circular grinding motion continue to work the mixture until smooth and emulsified. This entire step can also be done in a food processor.
- Mix in chopped cilantro, chives and salt to taste and serve directly in the molcajete with some crispy tortilla chips.
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5/5 (3)Category MexicoCuisine MexicanTotal Time 17 mins
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- If pumpkin seeds are not roasted, put them in a cast iron pan over medium heat to toast lightly, about 7 minutes. Let cool.
- Pulse pepitas in food processor to a fine ground. Add remaining ingredients and pulse until it is as smooth as you like it to be. Some people prefer it chunkier.
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An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. Recipe updated September 2020. Small modifications to traditional sikil pak recipes have been made, to make this recipe accessible to home cooks. Nutrition …
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From mexicanplease.com
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- Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes
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Estimated Reading Time 5 mins
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Estimated Reading Time 5 mins
- Heat a large pan to medium heat and add pumpkin seeds. Dry cook them, tossing occasionally, about 5 minutes until they are lightly browned. Cool and add to a food processor.
- To the same pan, add 1 tablespoon olive oil and heat. Add serranos and tomatoes. Cook 4-5 minutes to soften.
- Add garlic and cook another minute, until garlic is nice and fragrant. Cool and add to the food processor.
- Add chipotle peppers in adobo sauce, cilantro, lime juice and salt and pepper to your personal tastes. Process until smooth. If you’d like a smoother salsa/dip, add a bit of water or a bit more olive oil.
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- In two separate pans, toast pepitas and sesame seeds over medium heat until lightly browned and popping in the pan.
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- 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.
- Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.
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- Bring a large, heavy skillet to medium heat. Add the pepitas and cumin seed and toast, stirring often, until fragrant and golden brown. Transfer the seeds to a food processor or blender and pulse until well ground.
- Wipe the skillet clean and return it to medium-high heat. Lightly brush the pan with cooking oil or spray, then add the tomatoes, onion, pepper, and garlic cloves. Cook, turning every few minutes, until the vegetables have softened and slightly charred. Transfer the vegetables to a cutting board as they are done to cool.
- Roughly chop the tomato and onion and add it to the food processor along with the garlic, pepper, cilantro, lime juice, and sea salt. Puree for about a minute until a smooth paste is formed, gradually adding a few tablespoons of water if desired for a thinner consistency.
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- Preheat oven to 350°F. Spread pumpkin seeds in a 15x10x1-inch baking pan. Bake about 8 minutes or until toasted. Spread pumpkin seeds on a sheet of foil; cool completely. Increase oven temperature to 450°F.
- Place tomatoes, onion, and the 1 habañero or 2 jalapeño or serrano chile peppers on the 15x10x1-inch baking pan. Drizzle with oil; toss to coat. Roast for 10 to 12 minutes or until tender and lightly charred. Cool slightly. Remove cores from tomatoes. Remove stem and seeds from chile pepper.* Remove any large dry pieces of charred skin, but don't remove all of it.
- Place pumpkin seeds in a food processor. Cover and process until ground. Add vegetables, orange juice, garlic, and salt. Cover and process until nearly smooth. Stir in chives and snipped cilantro. If desired, garnish with cilantro sprigs and an additional whole chile pepper. Serve with Baked Tortilla Chips.
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Category SnacksEstimated Reading Time 6 mins
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