Sometimes I feel really bad that even though I grew up eating Mexican food, I never learned how to prepare all those flavourful recipes, that is why from now on as I am trying to tackle one of my most beloved cookbooks of all times "The Essential Cuisines of Mexico", you will see all types of Mexican recipes posted from now on in this blog. The best part of all is that most of the ingredients are available here, and even though it takes me a good hour to get there, I really enjoy the smells of that little store in the core of Kensington Market.
Here it goes
Pumpkin Seed Salsa for Enchiladas
1 cup of hulled raw pumpkin seeds
1/4 cup of unhulled raw pumpkin seeds
1 to 2 chiles serranos
1 1/2 tsp salt, or to taste
340g of green tomatoes broiled (tomatillos asados)
1/2 cup of water, or more if needed
2 heaped tbsp of cilantro
2 heaped tbsp of white onions
In a frying pan toast the unhulled pumpkin seeds until browned and crispy, stir continuously. Then, add the hulled pumpkin seeds and toast for another minute or so. Transfer to a bowl and let cool. Meanwhile toast the chile until blistered and black brown in spots. Using a food processor, grind the toasted seeds together with the salt to a coarse powder, then add the tomatoes, chile, cilantro, water & onions and process until it has the consistency of salsa. If it is too thick add more water. Note: Add water little by little to get the desired consistency, your salsa might not need the full 1/2 cup, it depends on how thick or runny you like it.
Serve it at room temperature on top of "Taquitos Dorados de Pollo" Chicken tacos, or use as a salsa for quesadillas, etc..