Pepita con Tasajo with Roasted Tomatillo Salsa

Ingredients

• 500g (1.1 lb) tasajo (dried beef), thinly sliced 500g (1.1 lb) tasajo (dried beef), thinly sliced
• 1 cup (150g) pumpkin seeds (pepitas), toasted 1 cup (150g) pumpkin seeds (pepitas), toasted
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, chopped 1 small onion, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste
• For the Roasted Tomatillo Salsa: For the Roasted Tomatillo Salsa:
• 500g (1.1 lb) tomatillos, husked and rinsed 500g (1.1 lb) tomatillos, husked and rinsed
• 1 jalapeño pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped
• 1/2 cup (15g) fresh cilantro leaves 1/2 cup (15g) fresh cilantro leaves
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, grind the toasted pumpkin seeds until they form a fine powder. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until they become translucent.
3. 3.
   Add the tasajo slices to the skillet and cook until they are browned and cooked through, about 5-7 minutes.
4. 4.
   Sprinkle the ground cumin and dried oregano over the tasajo, and stir to coat evenly.
5. 5.
   Pour in the chicken or beef broth and bring to a simmer. Cook for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Gradually add the ground pumpkin seeds to the skillet, stirring continuously to avoid any lumps. Cook for another 5 minutes until the sauce thickens.
7. 7.
   Season with salt and pepper to taste.
8. 8.
9. 9.
   For the Roasted Tomatillo Salsa:
10. 10.
    Preheat the broiler in your oven.
11. 11.
    Place the tomatillos on a baking sheet and broil for 5-7 minutes, turning once, until they are charred and softened.
12. 12.
    In a blender or food processor, combine the roasted tomatillos, jalapeño pepper, cilantro leaves, lime juice, and salt. Blend until smooth.

Treat your ingredients with care...

• Pumpkin seeds (pepitas) — Toast the pumpkin seeds in a dry skillet over medium heat until they become fragrant and slightly golden. This step enhances their nutty flavor and adds a delightful crunch to the dish.

Tips & Tricks

• If you prefer a spicier dish, you can add a finely chopped jalapeño pepper to the pepita sauce.
• Serve Pepita con Tasajo with warm tortillas or steamed rice for a complete meal.
• For a vegetarian version, you can substitute the tasajo with thinly sliced seitan or tofu.

Serving advice

Serve Pepita con Tasajo hot, garnished with fresh cilantro leaves and accompanied by warm tortillas or steamed rice. The roasted tomatillo salsa should be served on the side for dipping or drizzling over the dish.

Presentation advice

Arrange the tasajo slices on a platter and pour the creamy pepita sauce over them. Place a small bowl of the roasted tomatillo salsa next to the platter for easy access. Garnish with a sprinkle of toasted pumpkin seeds and a few cilantro leaves for an appealing presentation.