ROASTED PORK TACOS WITH PUMPKIN SEED SAUCE
Roasted Pork Tacos with Pumpkin Seed Sauce
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 35
Steps:
- Preheat oven to 350°F. Line a 3-quart rectangular baking dish or roasting pan with foil; set aside.
- Score the fat cap of the pork shoulder into a diamond pattern, about 1-inch diamonds with about 1/2-inch of depth. Season the pork should with 1 teaspoon salt. Place pork in prepared dish, fat side up. Set aside.
- Roast pork 2 1/2 hours, occasionally spooning some of the achiote sauce over the pork. Increase oven to 400°F; roast 15 minutes more. Remove roast from oven, cover and let stand 20 minutes.
- Roast for the pork should for 2 1/2 hours, spooning sauce over occasionally. Increase heat to 400°F and roast for 15 minutes more. Remove from oven. Let stand, covered, for 20 minutes. Using 2 forks, pull the meat off the bone into shreds. Serve with tortillas and remaining garnishes. Pumpkin Seed Sauce
- Toast the pumpkin seeds in a large skillet over medium-high heat. When you are cooking seeds they will burn quickly so keep and eye on them and stir often. You are looking for a little browning, a development of nutty flavor. This should take 2 to 3 minutes. While you are finishing getting the seeds all toasty, set up the blender and combine shallot, garlic, the serrano, cumin and cinnamon. Add half of the chicken stock, the toasted pumpkin seeds, and the salt; cover and blend to a fine texture.
- Heat the large skillet over medium-high heat and add the avocado oil. When the oil is hot add the mixture from the blender and cook down, stirring often, for 5 to 10 minutes, adjusting the heat as necessary. The texture should be like a smooth salsa, but not too thick. Set aside to cool.
- Combine the remaining stock with the cilantro and the parsley in the blender and blend until smooth. This sauce should be very green and when the salsa base is cool, combine the two. Serve warm or at room temperature. Or, transfer to an airtight container and store in the refrigerator up to 1 week. Pickled Red Onions
- Place the onions in a large non-reactive, heatproof bowl; set aside. Combine the water, vinegar, and sugar in a 2-quart pot and bring to boiling. Pour the mixture over the onions and cover with plastic wrap. Let cool to room temperature before draining and serving.
Nutrition Facts : Calories 435 kcal, Carbohydrate 24 g, Cholesterol 88 mg, Protein 31 g, SaturatedFat 6 g, Sodium 625 mg, Sugar 8 g, Fat 24 g, UnsaturatedFat 15 g
TACO PUMPKIN SEEDS
Here is a hot idea from our Test Kitchen-toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 70 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED TACO PUMPKIN SEEDS
For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired --- the seeds must be from a fresh cut pumpkin :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat.
- Add in the seeds a stir until lightly browned (about 4-5 minutes).
- Remove the seeds and place in a bowl.
- Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
- Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
- Bake at 325 degrees F. for 15-20 minutes or until crisp.
- Remove to paper towels to cool.
- Store in an airtight container.
Nutrition Facts : Calories 987, Fat 90.5, SaturatedFat 15.5, Sodium 24.8, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 33.9
ROASTED PUMPKIN TACOS
Who said pumpkins can only be enjoyed in the fall? We are all about these pumpkin tacos anytime of the year! Savory, spicy & fresh - these tacos are our new favorite!
Provided by Sara Stevens
Yield Serves 6 tacos
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together vinegar, salt & sugar. Add red onion, cover and allow to marinade while preparing the tacos. You can also prepare the onions ahead of time and store in the fridge for up to 10 days. Don't forget to drain the onions before serving. Preheat oven to 425° F. Carefully peel the pumpkin, remove the seeds & cut into bite size chunks. In a bowl, toss the pumpkin in 2 tbsp olive oil, chili powder, cumin & garlic powder until evenly coated. Spread out on a baking tray, sprinkle with salt & pepper and transfer to oven to roast for 35-40 minutes, or until tender when poked with a fork. While the pumpkin is roasting, julienne the kale. In a small bowl, toss shredded kale, remaining olive oil & crushed garlic. Ensure kale is evenly coated in the oil so it will soften. Once the pumpkin is cooked, follow the directions on the packaging to heat the taco shells. To serve, top with kale, roasted pumpkin, pickled onions, a sprinkle of feta, fresh lime & cilantro. Enjoy!
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
ROASTED TAJIN® PUMPKIN SEEDS
The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds.
Provided by Suzie Lopez O'Connor
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.
- Bring 6 cups water to a boil in a saucepan. Add pumpkin seeds and salt; simmer for 10 minutes. Strain and pat dry. Spread seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning on top.
- Bake in the preheated oven for 10 minutes; remove pan from oven. Stir seeds, spread back into a single layer, and return to hot oven. Repeat twice more, stirring every 10 minutes, until seeds are golden and crisp.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 6.1 g, Fat 17 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 886.8 mg, Sugar 0.3 g
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