Taco Pumpkin Seeds Recipes

ROASTED PORK TACOS WITH PUMPKIN SEED SAUCE

Steps:

• Preheat oven to 350°F. Line a 3-quart rectangular baking dish or roasting pan with foil; set aside.
• Score the fat cap of the pork shoulder into a diamond pattern, about 1-inch diamonds with about 1/2-inch of depth. Season the pork should with 1 teaspoon salt. Place pork in prepared dish, fat side up. Set aside.
• Roast pork 2 1/2 hours, occasionally spooning some of the achiote sauce over the pork. Increase oven to 400°F; roast 15 minutes more. Remove roast from oven, cover and let stand 20 minutes.
• Roast for the pork should for 2 1/2 hours, spooning sauce over occasionally. Increase heat to 400°F and roast for 15 minutes more. Remove from oven. Let stand, covered, for 20 minutes. Using 2 forks, pull the meat off the bone into shreds. Serve with tortillas and remaining garnishes. Pumpkin Seed Sauce
• Toast the pumpkin seeds in a large skillet over medium-high heat. When you are cooking seeds they will burn quickly so keep and eye on them and stir often. You are looking for a little browning, a development of nutty flavor. This should take 2 to 3 minutes. While you are finishing getting the seeds all toasty, set up the blender and combine shallot, garlic, the serrano, cumin and cinnamon. Add half of the chicken stock, the toasted pumpkin seeds, and the salt; cover and blend to a fine texture.
• Heat the large skillet over medium-high heat and add the avocado oil. When the oil is hot add the mixture from the blender and cook down, stirring often, for 5 to 10 minutes, adjusting the heat as necessary. The texture should be like a smooth salsa, but not too thick. Set aside to cool.
• Combine the remaining stock with the cilantro and the parsley in the blender and blend until smooth. This sauce should be very green and when the salsa base is cool, combine the two. Serve warm or at room temperature. Or, transfer to an airtight container and store in the refrigerator up to 1 week. Pickled Red Onions
• Place the onions in a large non-reactive, heatproof bowl; set aside. Combine the water, vinegar, and sugar in a 2-quart pot and bring to boiling. Pour the mixture over the onions and cover with plastic wrap. Let cool to room temperature before draining and serving.

TACO PUMPKIN SEEDS

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.

TACO PUMPKIN SEEDS

Steps:

• 1. In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan.
• 2. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer.
• 3. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

ROASTED TACO PUMPKIN SEEDS

Steps:

• Heat oil in a large skillet over medium heat.
• Add in the seeds a stir until lightly browned (about 4-5 minutes).
• Remove the seeds and place in a bowl.
• Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
• Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
• Bake at 325 degrees F. for 15-20 minutes or until crisp.
• Remove to paper towels to cool.
• Store in an airtight container.