Papatzul - Mexican/Mayan Pumpkin Seed Dip

A delicious edition to a party that is sure to leave your guests wondering how you did it. By my understanding this dish originated on the Yucatan Peninsula in Southern Mexico and may have been originally a fusion of Mexican and Mayan Cooking created by a Mexican Master Chef and her Mayan kitchen Assistant. The assistant was the grandmother of the man that taught me how to prepare this dish. Either way it is relatively simple, delicious and unique.

PAPATZUL (Pumpkin Seed Dip) pronounced Pah Pah Tzool

Ingredients:

3 fresh ripe vine grown tomatoes

1 medium onion

1 hot chili pepper (habanero, etc to your heat preference)

1 bunch of cilantro chopped

1/2 to 1 lb of Pepitas Flour(Ground toasted pumpkin seeds) Check Latin Groceries or make your own by toasting in toaster oven for 15 minutes stirring to avoid burning then lightly grinding the seeds to make a flour)

1 tsp Kosher or Sea Salt

1 large bag of Corn Tortilla Chips


Begin by boiling 1-2 gallons water in a large pot
Add tomatoes, onion, and chilis til the tomatoes begin to soften and the skins split (approx 15-25 mins).
Remove the skins and centers from the tomatoes, then blend all three ingredients on a rough blend with a handful of the chopped cilantro.
Incorporate the Pepitas Flour and the rest of the cilantro till you have achieved the consistency of a chunky peanut butter or a thick hummus more or less.
Season with the salt to taste
Serve with Corn Tortilla Chips

Should serve approximately 6 people. Can be served either warm or cold and will hold well in a plastic container.

Voila!