Enchiladas With Pumpkin Seed Salsa Recipes

PUMPKIN SEED SAUCE ENCHILADAS

Steps:

• 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.

ENCHILADAS WITH PUMPKIN SEED SALSA

Steps:

• Heat oven to 350°F. Divide tortillas between two large pieces of foil, wrap, and warm in the oven for 15 minutes.
• Meanwhile, heat a grill pan over medium-high heat. Slice 3⁄4 of the onion into 1⁄2-inch-thick rounds. Finely chop remaining 1⁄4 onion and set aside. Toss sliced onion and peppers with 1⁄2 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Grill until lightly charred and tender, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice. Transfer to a large bowl and toss with corn and cheese.
• Meanwhile, make pumpkin seed salsa: In a food processor or blender, pulse cilantro, jalapeño, sugar, turmeric, all but 2 tablespoon pumpkin seeds, 2 tablespoon lime juice, and 1⁄4 teaspoon salt until smooth (add water, 1 tablespoon at a time, as necessary until it reaches a pesto-like consistency).
• Make tomato salsa: In a medium bowl, combine tomato, reserved chopped onion, remaining 2 tablespoon lime juice, and a pinch each salt and pepper.
• Spread each tortilla with 1 tablespoon pumpkin seed salsa and top with vegetables (about 1⁄2 cup each). Roll up and place seam side down to keep closed.
• Heat a large nonstick skillet over medium-high heat. Working in two batches, add 1 tablespoon oil, then cook enchiladas, seam side down first, until golden brown, about 2 minutes per side. Repeat with remaining tablespoon oil and enchiladas. Serve with tomato salsa, pumpkin seed salsa, and reserved pumpkin seeds.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, combine chicken and green onions.
• Season with salt and pepper, set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
• Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
• Lay tortillas on work surface.
• Mound chicken mixture on half of each tortilla, dividing evenly.
• Starting with side covered with filling, roll each tortilla into a tight log.
• Place seam side down on the layer of sauce in the baking dish.
• Pour remaining sauce on top: sprinkle with cheeses.
• Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
• Let cool 5 minutes before serving.
• Salsa and sour cream are good condiments for this dish.

ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

Steps:

• Start enchiladas:
• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Preheat oven to 350°F .
• Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
• Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
• Meanwhile, make pumpkin-seed salsa:
• Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
• Make tomato salsa:
• Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
• Assemble and fry enchiladas:
• Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

PAPADZULES : MAYAN EGG ENCHILADAS WITH PUMPKIN SEED SAUCE

Steps:

• For the chiltomate:.
• ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
• In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
• Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
• For the papadzules:.
• Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
• Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
• To assemble:.
• Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
• Serve warm or at room temperature, accompanied with the chiltomate.