Pumpkin Seed Enchiladas

Pumpkin Seed Sauce Enchiladas

These Pumpkin Seed Sauce Enchiladas are called “Empipianadas” made with a pipian Verde salsa and are popular in my hometown of Tampico, as well as in other areas of the country. They get their name from the seeds of a type of squash called “Pipiana”, but you can use any type of pumpkin or squash seeds to make them.

This Pumpkin Seed Sauce Enchiladas has been sponsored by “La Tortilla Factory”. All opinions and recipes are 100% mine.

When preparing the sauce for the Pumpkin Seed Sauce Enchiladas, some cooks will combine several types of pumpkin seeds, and may sometimes mix in sesame seeds and even peanuts. One can also use some leftover Pipian Verde sauce if you have it.

I have a long list of pending recipes that I want to post, and this one, in particular, is special to me, because it reminds me of the small restaurants in my hometown that sell these enchiladas for breakfast or brunch, served with a grilled steak and a side fried black beans.

Another reason why I wanted to share this recipe for Pumpkin Seed Sauce Enchiladas with you is that, even though the instructions might seem complicated, in reality, it is a meal that is really easy and quick to fix up.

How to make an Easy & Quick Pumpkin Seed Sauce.

Pumpkin Seed Sauce Enchiladas (Empipianadas) is a special, authentic dish to surprise your family or friends with, and is perfect for when you’re celebrating a special occasion or holiday, like Cinco de Mayo.

When it comes to making this recipe, the quality of the tortillas is very important. I just tried the Handmade tortillas from “La Tortilla Factory”, and they were incredible. They have a very good flavor and remind me of a freshly-made nixtamal tortilla.

I recommend that you look for them at your local supermarket; they have a large selection of wheat and corn tortillas.

And that’s not all: La Tortilla Factory was also one of the first to offer a full line of USDA Organic and Non-GMO tortillas! La Tortilla Factory is now offering 5 authentic flavors of sauce starters to help you speed up your cooking.

I hope you enjoy this recipe for Pumpkin Seed Sauce Enchiladas.

P.S.: Please check out the bottom of this post for a great #CelebrateAtSuCasa GIVEAWAY sponsored by La Tortilla Factory worth over $500.00!! Don’t forget to share with your friends!

How to make Pumpkin Seed Sauce Enchiladas

JUMP TO FULL INSTRUCTIONS

NOTES:

• I used “La Tortilla Factory” handmade-style tortillas (Yellow corn-wheat)
• These enchiladas with its light green pumpkin seed sauce, are usually made by dipping the tortillas in the sauce, adding some queso fresco in the center, and folding them in half. They are then garnished with crumbled queso fresco and chopped (or sliced) white onion.
• If you live in a country where queso fresco or other similar cheeses (like farmer’s cheese) are not available, use Feta cheese.
• You can also enjoy this recipe as a raw pumpkin seed sauce over your grilled chicken or a dipping sauce, similar to a Mexican pumpkin seed dip from the south of Mexico.

DIRECTIONS:

• Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic. (Please check the ingredients list below)
• At low heat on the same griddle, roast the pumpkin seeds, making sure to not overcrowd the griddle. If necessary, roast them in two batches to have an even roasting. Once the seeds start popping, stir them frequently with a wooden spatula until they puff up. They will acquire a medium-golden color. Once they’re done, place them in a bowl to let them cool.
• Place the Serrano peppers, garlic clove, roasted pumpkin seeds, one cup of water (or chicken broth), and ½ teaspoon of salt in a blender. Process these ingredients until you have a fine sauce. If needed, you can stop the blender to stir the mixture manually in order to make sure everything gets processed evenly. Once the sauce is ready, set it aside.

• Place a paper napkin on a plate and set aside. Heat the vegetable oil in a frying pan over medium-high heat and lightly fry the tortillas. This is a very quick step since it takes about 15 seconds per each side of the tortilla. You will only warm the tortilla enough to make it pliable. Place the tortilla on the already-prepared dish covered with the paper napkin.
• To assemble your pumpkin seed sauce enchiladas, add 2 tablespoons of crumbled queso fresco on each tortilla and fold them. Place two folded enchiladas on a plate to make one serving.

• Heat two tablespoons of lard or vegetable oil in a frying pan over medium heat. Once it is hot, pour in the pumpkin seed (“pipian”) sauce. Gently stir it and reduce the heat; do not let it come to a boil since this will cause the sauce to curdle. Gently simmer it for 5-6 minutes; this last step will make the sauce thicker. If it looks too thick, add a few tablespoons of water or chicken broth. Taste the sauce and add more salt if needed.
• Pour some of the pumpkin seed/pipian sauce over the enchiladas, then top them with more queso fresco and some chopped onion.

Pumpkin Seed Sauce Enchiladas

Pumpkin Seed Sauce Enchiladas are called “Empipianadas”, and are popular in my hometown of Tampico, as well as in other areas of the country. They get their name from the seeds of a type of squash called “Pipiana”. This an easy and quick recipe done in a matter of minutes! Come and see it!

4.8 from 5 votes

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Course: Antojitos

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 445kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 3 ­ 1/8 oz. hulled untoasted pumpkin seeds (about 10 tbsp.)
• 1 Serrano pepper 2 if you like it spicy
• 1 small garlic clove unpeeled
• 1 cup of water or chicken broth
• ½ tsp. of salt
• 8 “La Tortilla Factory”  handmade style corn tortillas*
• ¼ cup of vegetable oil to fry the tortillas
• 2 tbsp. of lard or oil for the sauce
• 1½ cups of crumbled Queso Fresco
• 1/3 cup white or red onion chopped or thinly sliced

Optional for garnish to enhance you Pumpkin Seed Enchiladas:

• 1/3 cup chopped cilantro
• 1 Serrano pepper thinly sliced

Instructions

• Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic.
• At low heat on the same griddle, roast the pumpkin seeds, making sure to not overcrowd the griddle. If necessary, roast them in two batches to have an even roasting. Once the seeds start popping, stir them frequently with a wooden spatula until they puff up. They will acquire a medium-golden color. Once they’re done, place them in a bowl to let them cool.
• Place the Serrano peppers, garlic clove, roasted pumpkin seeds, one cup of water (or chicken broth), and ½ teaspoon of salt in a blender. Process these ingredients until you have a fine sauce. If needed, you can stop the blender to stir the mixture manually in order to make sure everything gets processed evenly. Once the sauce is ready, set it aside.
• Place a paper napkin on a plate and set aside. Heat the vegetable oil in a frying pan over medium-high heat and lightly fry the tortillas. This is a very quick step, since it takes about 15 seconds per each side of the tortilla. You will only warm the tortilla enough to make it pliable. Place the tortilla on the already-prepared dish covered with the paper napkin.
• To assemble to your pumpkin seed sauce enchiladas, add 2 tablespoons of crumbled queso fresco on each tortilla and fold them. Place two folded enchiladas on a plate to make one serving.
• Heat two tablespoons of lard or vegetable oil in a frying pan over medium heat. Once it is hot, pour in the pumpkin seed (“pipian”) sauce. Gently stir it and reduce the heat; do not let it come to a boil since this will cause the sauce to curdle. Gently simmer it for 5-6 minutes; this last step will make the sauce thicker. If it looks too thick, add a few tablespoons of water or chicken broth. Taste the sauce and add more salt if needed.
• Pour some of the pumpkin seed/pipian sauce over the enchiladas, then top them with more queso fresco and some chopped onion.

Notes

• I used “La Tortilla Factory” handmade-style tortillas (Yellow corn-wheat)
• These enchiladas with its light green pumpkin seed sauce, are usually made by dipping the tortillas in the sauce, adding some queso fresco in the center, and folding them in half. They are then garnished with crumbled queso fresco and chopped (or sliced) white onion.
• If you live in a country where queso fresco or other similar cheeses (like farmer’s cheese) are not available, use Feta cheese.
• You can also enjoy this recipe as a raw pumpkin seed sauce over your grilled chicken or a dipping sauce, similar to a Mexican pumpkin seed dip from the south of Mexico.

Nutrition

Calories: 445kcal | Carbohydrates: 26g | Protein: 12g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 32mg | Sodium: 610mg | Potassium: 175mg | Fiber: 4g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 2.9mg | Calcium: 304mg | Iron: 0.8mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Provecho!

La Tortilla Factory, a company owned by a Mexican-American family, wants you to enjoy, not only a good quality meal but also to share our Mexican traditions this 5 de Mayo. For that reason, three winners will be chosen to win the Celebrate At Su Casa Grand Prize worth over $500.00!! Check the long list of incredible prizes included in every package. Stop by our Instagram account to find out how you can be a winner!

La Tortilla Factory Celebrate At Su Casa Essentials

• 1 x pack of Handmade Style White Corn & Wheat Tortillas
• 1 x pack of Handmade Style Flour Tortillas
• 1 x pack of Handmade Style Chipotle Tortillas
• 1 x pack of the Handmade Style Hatch Green Chile Tortillas
• 1 x Al Pastor Sauce Starter
• 2 x Classic Taco Sauce Starter
• 1 x Barbacoa Slow Cooker Sauce Starter
• La Tortilla Factory Napkins
• La Tortilla Factory Coasters
• La Tortilla Factory Tattoos
• La Tortilla Factory T-shirt
• Mexican Flags
• Margaritaville Margarita Maker
• 7-piece Glass Margarita Set
• Nipyata Stay Classy Burrito Piñata
• Lodge 12-inch Cast Iron Skillet
• Mexican Serape Blanket
• 2 Tickets to the May 3rd Friends Who Fete Cinco de Mayo Dinner and Margarita Tasting in Downtown LA (travel not included)

Don’t forget to share with your friends!

I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.