Pumpkin Seed Sauce Enchiladas
🇲🇽 Mexico
Ingredients
- 10 tbsp hulled, untoasted pumpkin seeds (about 3 1/8 oz)
- 1 serrano pepper (2 if you like it spicy)
- 1 small garlic clove, unpeeled
- 1 cup water or chicken broth
- 1/2 tsp salt
- 8 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas
- 2 tbsp lard or oil, for the sauce
- 1 1/2 cups crumbled queso fresco
- 1/3 cup chopped or thinly sliced white or red onion
- 1/3 cup chopped cilantro
- 1 serrano pepper, thinly sliced, for garnish
Steps
- Roast the serrano pepper and garlic clove on a griddle over medium heat; remove promptly and peel the garlic.
- On the same griddle over low heat, roast the pumpkin seeds in batches, stirring until they puff up and turn medium-golden. Let cool in a bowl.
- Blend the roasted serrano peppers, garlic, pumpkin seeds, water or broth, and salt until smooth.
- Heat vegetable oil in a frying pan over medium-high heat and quickly fry each tortilla, about 15 seconds per side, until pliable. Drain on a paper-lined plate.
- Add 2 tablespoons of crumbled queso fresco to each tortilla and fold; place two folded enchiladas per plate.
- Heat lard or oil in a frying pan over medium heat, then add the pumpkin seed sauce. Simmer gently for 5-6 minutes without boiling, thinning with water or broth if too thick, and adjusting salt to taste.
- Pour the sauce over the enchiladas and top with more queso fresco, chopped onion, and sliced serrano pepper.
Source: www.mexicoinmykitchen.com