Posts Tagged With: summer

Sikil Pak – Yucatan Pumpkin Seed Dip

Hello, Amy here eating something totally new to me that my sister Laura just made. Sikil Pak is a Yucatan condiment made with pumpkin seeds.

She recently had this dip at our uncle’s house and fell in love immediately with this bright and rich mixture. She didn’t have his recipe but took a guess at the general proportions and ingredients he used and came up with a close version. It’s a blend of cooked and raw elements plus lots of citrus. Make sure to cool before blending in the herbs at the end to keep it fresh.

1 medium sweet onion

2 tablespoons butter

1 habanero chile

12oz tomatoes, canned or fresh

2 cups toasted, unsalted pumpkin seeds. Or start with raw, then toast and cool

2 limes, juice and zest

1 bunch cilantro

salt and pepper

agave nectar

Sauté diced onion and habanero in butter until golden brown, let cool. Sauté tomato until liquid slightly reduces, let cool. Place onion, pumpkin seeds and tomato in food processor, add lime juice and zest, and pulse together.

Add coarse chopped cilantro into processor and pulse until the texture is like wet sand, do not over mix. Adjust seasonings; add agave drizzle to balance the acidity of the lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve with corn chips. Maybe jicama would be good, too. Thanks, Laura!

Read more use of pumpkin seeds here.

amy mole

Amy Valdez Schwemm

Amy Valdés Schwemm

With her family’s love of cooking as her inspiration, Amy founded Mano Y Metate, offering freshly ground mole powders for people to make and serve mole at home. She inspires Tucsonans to become Desert Harvesters, to plant and harvest native foods in their yards. At Tucson Community Supported Agriculture, she advocates for underappreciated veggies and celebrates food’s seasons. She loves to hike the deserts and forests, make plant remedios, and feed people.

Categories: Cooking, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 2 Comments

Mole Negro Grilled Burgers and Veggies

mealAmy here on a cloudy monsoon afternoon with a bounty of summer produce like long green chiles, Shishito peppers, okra, yellow squash and great tomatoes. It makes me want to grill and eat outside.

But my new friends want to try Mano Y Metate Mole, and the last thing I want is to make a formal meal. I wondered if burgers seasoned with mole powder would work…meat mix

Local pastured beef pairs well with the smoky, spicy, bold flavors Mole Negro in other forms, so that’s what I chose. I mixed the mole powder with not too lean meat and sent to the grill.

grilling burgers

cooked burgers

The juices from the cooked meat were infused with Mole Negro flavors. It exceeded my expectations.

tomatoes

I was thinking of a nice leaf lettuce to top burger, but that’s definitely not in season. Oh, tomatoes!

complete burger

Charred spicy meat, tomato, and a slice of sourdough whole wheat from Barrio Bread. Salt on tomato.

Without lettuce, I wanted something green in the meal. Wait, August means green chile!!!!!!

long green

And Shishito peppers, too small for the grill but great in a grill pan. Most are completely mild, but about one in 20, surprise! The skin is so thin no need to peel, and the seeds so small no need to clean. Too easy and great flavor.

shishitoes

Also, I rolled some beautiful fresh okra in a splash of olive oil and Mole Negro powder.

grilling okra

cooked okra

 

Grilled squash is one of my favorite foods in the whole world. I can’t grill without making some. First time with Mole Negro powder, though. It worked really well. Just toss with a splash of olive oil and sprinkle on mole powder to taste.

raw squash

grilling squashgriled squash2

 

 

 

 

 

 

 

cuke salad

For raw contrast, a quick cucumber salad with goat queso fresco, olive oil, black pepper and fresh basil.

Enjoy with prickly pear lemonade. Happy picnicking!

table

Categories: Cooking, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Blog at WordPress.com.