Ingredients with Measurements:
- 1 cup raw pumpkin seeds (pepitas)
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried arbol chilies, stemmed and seeded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat a large skillet over medium heat.
2. Add the pumpkin seeds to the skillet and toast them for 5-7 minutes, stirring occasionally, until they are golden brown and fragrant.
3. Remove the pumpkin seeds from the skillet and transfer them to a food processor or blender.
4. Add the guajillo chilies, arbol chilies, cumin, coriander, smoked paprika, garlic powder, onion powder, and sea salt to the food processor or blender.
5. Pulse the mixture until it forms a coarse powder.
6. Add the olive oil to the skillet and heat it over medium heat.
7. Add the spice mixture to the skillet and cook it for 1-2 minutes, stirring constantly, until it is fragrant.
8. Add the toasted pumpkin seeds to the skillet and stir to coat them evenly with the spice mixture.
9. Cook the mixture for an additional 2-3 minutes, stirring frequently, until the pumpkin seeds are coated in the spice mixture and slightly toasted.
10. Remove the skillet from the heat and let the spicy pepitoria cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Total fat: 16g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 6g
Dietary fiber: 3g
Total sugars: 0g
Protein: 9g
Substitutions for ingredients:
- You can use any type of dried chili peppers you prefer, depending on your preferred level of spiciness.
- If you don't have smoked paprika, you can use regular paprika instead.
Variations:
- You can add other spices or herbs to the mixture, such as oregano, thyme, or chili powder.
- You can use different types of nuts or seeds instead of pumpkin seeds, such as almonds, cashews, or sunflower seeds.
Tips and tricks:
- Make sure to toast the pumpkin seeds before adding them to the spice mixture, as this will enhance their flavor and texture.
- Be careful not to burn the spice mixture while cooking it in the skillet, as this can make it bitter and unpleasant.
Storage instructions:
- Store the spicy pepitoria in an airtight container in a cool, dry place for up to 1 week.
Reheating instructions:
- You can reheat the spicy pepitoria in a skillet over medium heat for a few minutes, stirring frequently, until it is warmed through.
Presentation ideas:
- Serve the spicy pepitoria in a small bowl or dish, garnished with fresh herbs or chopped nuts.
Garnishes:
- Fresh cilantro, chopped
- Chopped peanuts or almonds
- Lime wedges
Pairings:
- Serve the spicy pepitoria as a snack or appetizer, alongside other Mexican-inspired dishes such as guacamole, salsa, or quesadillas.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Tortilla chips
Troubleshooting advice:
- If the spice mixture is too spicy, you can add more pumpkin seeds or nuts to balance out the heat.
- If the spice mixture is too dry, you can add a bit more olive oil to help it coat the pumpkin seeds evenly.
Food safety advice:
- Make sure to wash your hands and any utensils or equipment thoroughly before and after handling chili peppers, as they can be irritating to the skin and eyes.
Food history:
- Pepitoria is a traditional Mexican snack made from toasted pumpkin seeds and spices. It is often served as a topping for tacos, salads, or soups.
Flavor profiles:
- Spicy, smoky, nutty, savory
Serving suggestions:
- Serve the spicy pepitoria as a topping for tacos, salads, or soups, or as a snack on its own.
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Region: Spanish