Sikil P'aak from 'Yucatán'
For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky purée of ground pumpkin seeds, tomato purée, chiles, herbs, and onion, this hearty appetizer is a full expression of…
Ingredients
- 2 cups of roasted pumpkin seeds
- 1/4 cup of tomato paste
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped cilantro
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Directions
For the Pepita Molida: Heat a large dry cast-iron skillet over highest heat for 5 minutes. Place the seeds in the hot skillet. As soon as they begin to pop, toss or stir them vigorously and constantly to avoid burning the seeds at the bottom. Continue toasting until the seeds are fragrant and golden brown, about 5 minutes. Immediately transfer the seeds to a metal colander or large sieve (do not leave them in the skillet: residual heat can burn the seeds at the bottom). Outdoors, or in a place where you don't mind making a bit of mess, briskly toss the seeds in the colander to shake off the papery skins.