Sikil P’aak

Pumpkin Seed Dip, Roma Tomatoes, Chiles, Puffed Amaranth, Crudités

Chef Edgar Rico of Nixta Taqueria | Austin, TX

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Adapted by StarChefs | september 2023

INGREDIENTS

Pumpkin Seed Dip:
2 cups pumpkin seeds
2 habanero chiles
2 Roma tomatoes
½ onion
4 cloves garlic
Juice of 2 oranges
Juice of 1 lime
¼ cup olive oil
½ tablespoon kosher salt

To Assemble and Serve:
Puffed amaranth
Chile powder
Crudités of your choice

METHOD

For the Pumpkin Seed Dip:
Heat a comal over medium-high heat. Toast pumpkin seeds 3 minutes. Set aside. Add chiles, tomatoes, garlic, and onion to comal and cook 15 minutes, or until vegetables are soft and charred. Let cool. In a food processor, pulse charred vegetables, toasted seeds, citrus juices, and salt until fully combined. Slowly stream in oil and continue to blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Smear Pumpkin Seed Dip across the side of a serving bowl. Garnish with puffed amaranth and a dusting of chile powder. Serve with desired crudités.

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