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!

SERVINGS

4 people

COURSE

Antojitos

TOTAL TIME

35 mins

CUISINE

Mexico

– Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic.

Instructions

1

– 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.

Instructions

2

– 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.

Instructions

3

– 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.

Instructions

4

– 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.

Instructions

5