Yucatán Maya Pumpkin Seed Dip Recipe
Embark on a culinary journey with this Mayan Sikil Pak Recipe (Ha’ Sikil P’ak), a traditional pumpkin seed dip from the Yucatán Peninsula. This dip is renowned for its unique blend of nutty pumpkin seeds and tangy citrus, making it a popular choice in Mayan food traditions.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information (Estimated per Serving)
- Calories: 150
- Protein: 5g
- Fat: 10g
- Carbohydrates: 9g
- Fiber: 2g
Mayan Sikil Pak Recipe Ingredients
- Roasted Tomatoes: 2 large, roasted and peeled (about 450 grams)
- Red Onion: 1 small, roasted (about 150 grams)
- Cilantro: A few sprigs, finely chopped (about 15 grams)
- Bitter Orange Juice: From 1 bitter orange (or a blend of 30 ml lime juice and 30 ml orange juice)
- Pumpkin Seeds: 1/2 cup, toasted and salted (about 70 grams)
- Chile Habanero: To taste, finely chopped or Habanero hot sauce
- Salt: To taste
Instructions
Prepare Vegetables:
- Roast the tomatoes and onions in a dry cast iron skillet or under the broiler until they are blackened and soft.
- Peel the tomatoes and roughly chop both the tomatoes and onions. Or, use a can of fire roasted tomatoes.
Mix Ingredients:
- In a mixing bowl, combine the chopped tomatoes, onions, and finely chopped cilantro.
- Stir in the bitter orange juice to mix well.
Process Pumpkin Seeds:
- In a mortar and pestle or food processor, add the toasted pumpkin seeds and blend them into a coarse meal. (We prefer the texture of the traditional mortar and pestle.)
- Add the tomato and onion mixture to the pumpkin seeds in the processor or mortar and pestle.
Season:
- Incorporate the chopped habanero or a few tablespoons of habanero hot sauce, depending on your preference for heat.
- Season with salt to taste.
Blend to Desired Consistency:
- Pulse the mixture until it reaches a hummus-like consistency, adding a little water if it’s too thick. You can adjust the texture by using more or less tomatoes.
Final Touches:
- Transfer to a serving dish and mix in the chopped cilantro for a fresh, herby finish.
Serving Suggestions
Enjoy this Mayan Sikil Pak Recipe with crispy tortilla wedges or fresh vegetables. It also serves excellently as a spread on sandwiches or a topping for grilled meats. The nutty flavors and textures are similar to humus, so consider this recipe instead.
FAQs
- What does ‘Ha’ Sikil P’ak’ mean in English? In English, ‘Ha’ Sikil P’ak’ translates to “Water, Pumpkin Seeds, and Tomato,” which highlights the main ingredients of this delicious dip.
- Can I use regular orange juice? Yes, if bitter oranges are unavailable, mix equal parts of lime juice and orange juice as a substitute.
- How long can I store this dip? This dip can be refrigerated in an airtight container for up to one week.
- Is there a nut-free version? Pumpkin seeds are generally safe for those with nut allergies but always consult with a medical professional if unsure.
Explore the rich flavors of the Yucatán Mayan food with this authentic Mayan Sikil Pak Recipe. It’s a perfect addition to any meal, providing a creamy texture and robust flavor that complements a wide array of dishes, embodying the essence of traditional Mayan food.
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Pepitas
Joroches topping, sikil pak — most authentic Maya garnish
Food Processor
Recado pastes built from achiote, garlic, and citrus need a processor that grinds them smooth in one pass. Cuisinart’s 11-cup is sized for the recado batches that get portioned and frozen.
Cast Iron Skillet
Lodge’s 10.25-inch skillet is what diaspora cooks reach for searing panuchos flat, browning stewed chicken, or frying johnnycakes when they don’t have a comal. 164k reviews means the quality is consistent.
Mortar And Pestle
Whole allspice, peppercorns, dried habanero, and toasted cumin are ground by hand in traditional recado and sikil pak. Unpolished granite grips dry spices the way a polished bowl can’t. 24k reviews, $29.99.
About Fili Post
Fili Post is from Xaibe in the Corozal District of Belize. She is Mayan. She grew up eating game from the bush — gibnut, deer, chachalaca, iguana — and she has been making her own recado from hand-ground spices for as long as her family can remember. She sold spices at a stall in the Corozal market. She still sources locally and grinds her own blends. Her recado is known to locals as the best they can get. She raised yard birds, guinea fowl, and the occasional pig. She writes for the Belize News Post.
