Heat a skillet or comal. The one pictured is a clay comal from San Marcos (Oaxaca). Add a little olive oil and a crushed garlic clove. Saute until the oil is flavored and then push aside the garlic. Add some
pumpkin seeds and toss them in the hot oil. Continue cooking and pushing them around until they start popping and most of the seeds turn golden brown. Salt, toss again and then let them cool on a paper towel.
Pepitas
* In the kitchen Ingredient Spotlight
This is an easy snack. Once cooked, I also grind them in the molcajete just a bit and add them to a salad. It
makes the salad more substantial.
Heat a skillet or comal. The one pictured is a clay comal from San Marcos (Oaxaca). Add a little olive oil and a crushed garlic clove. Saute until the oil is flavored and then push aside the garlic. Add some
pumpkin seeds and toss them in the hot oil. Continue cooking and pushing them around until they start popping and most of the seeds turn golden brown. Salt, toss again and then let them cool on a paper towel.
Heat a skillet or comal. The one pictured is a clay comal from San Marcos (Oaxaca). Add a little olive oil and a crushed garlic clove. Saute until the oil is flavored and then push aside the garlic. Add some
pumpkin seeds and toss them in the hot oil. Continue cooking and pushing them around until they start popping and most of the seeds turn golden brown. Salt, toss again and then let them cool on a paper towel.