A roasted tomato and pumpkin seed sauce—most famously known in Mayan cuisine as Sikil P’aak (or as a precursor to Pipián in central Mexico)—is one of the oldest surviving culinary traditions in the Americas, dating back over a thousand years. The name comes from the Yucatec Maya language: sikil, which means pumpkin seed (or pepita), and p’aak meaning tomato. Originating in the Yucatán Peninsula, it was born out of the milpa agricultural system (the ancient triad of corn, beans, and squash). We’ve actually made it in Cozumel in the old, traditional Mayan way too. But here at home, I made it in the more modern and convenient method. I served it over my chicken and vegetable enchiladas.
Enchiladas are either corn or flour tortillas filled with any kind of filling you like and are usually baked in a sauce. Most enchiladas are savory and therefore most are topped with cheese as well. I filled mine with chicken, onions, garlic, corn and red peppers. Then I topped them with my Sikil P’aak sauce and cheese. When they were done, I added tomatoes, cilantro and green onions before serving.
Roasted Tomato and Pepita Seed Sauce, or Sikil P’aak
Preheat the oven to 400* F or 205*C.
Line a baking sheet with parchment paper.
1 1/2 lbs tomatoes, quartered
1/2 onion, sliced
3-4 chili peppers or jalapenos
4 1/2 oz roasted pepita seeds
1 TBSP garlic
salt to taste
1-2 TBSP olive oil
3 TBSP chili sauce
1-2 tsp cumin
1 tsp oregano
2 cups chicken broth
Spread the vegetables in a single layer on the parchment paper and roast for about 35-45 minutes, or until lightly charred.
Let the vegetables cool then place them in the food processor with the oil, garlic, roasted pepita seeds and spices. Blend until everything is smooth and creamy.
Once the vegetable and seed mixture is blended together, place it in a large skillet along with the chicken broth. Bring to a boil then reduce the heat to a simmer and continue to cook for an additional 5-10 minutes, stirring frequently.
You can serve this sauce with just about anything. For enchiladas, I spread a thin layer of sauce on the bottom of a 9×13 pan sprayed with cooking spray then lightly rolled my heated tortillas in the sauce before filling them.
!Esta mui rico! !Delicioso! This is a delicious, traditional Mayan dish. No wonder it has been around for 1000+ years, with many more yet to come. I served my enchiladas with rice and roasted squash and pumpkin, just as they would in Mexico.
Have a great day and make everyday great no matter what you do. Life is short. Live life to the fullest and enjoy all the adventures that come your way while you can. ‘Til next time.
