Mexican cuisine · Salads & Mezze

Pepitas Enchiladas

Pumpkin seeds popped in a pan and coated while still hot with chili powder, lime juice and salt.

Ingredients · for 4 servings

• 200 g pumpkin seeds
• 1 tbsp chili powder
• 1 tsp paprika (sweet)
• 2 limes
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Rinse the pumpkin seeds in a sieve, pat thoroughly dry and finely grate the garlic.
2. Warm the olive oil in a wide pan over medium heat and add the seeds in a single layer.
3. Toast, stirring constantly, for 4–5 min, until the seeds puff up, crackle softly and turn light brown in spots — don't let the pan get too hot or they'll taste bitter.
4. Stir in the grated garlic and toast for just 20 sec so it becomes fragrant without burning.
5. Remove the pan from the heat, add chili powder, paprika, salt and the juice of one lime over the hot seeds, and toss vigorously until evenly coated.
6. Spread the seeds on a plate, let cool completely, and serve as a snack with the second lime cut into wedges.