Pumpkin Seed Cheese (Requesón de Semillas de Calabaza)
This pumpkin seed cheese is an indigenous fresh cheese made with pumpkin seeds. Sauté it with onion and cilantro like they do in Sonora.
Servings 4 people
Calories 126kcal
Ingredients
- 1 cup raw pepitas, 153g (hulled pumpkin seeds)
- 3 cups water, 709ml
- 1 tablespoon avocado oil
- ½ large white onion, chopped (164g) (3/4 cup)
- ¼ packed cilantro, chopped (8 g)
Instructions
- Using a food processor, process the seeds into a fine powder.
- Transfer the powder to the blender, add water, and puree until completely smooth.
- Pass through a cheesecloth or nut bag. Transfer the milk to a medium saucepot.
- Heat the milk over low heat, while stirring constantly. The milk will slowly begin to curdle. With a slotted spoon remove the curds and let them drain on a cheese cloth lined strainer.
- Heat oil in a large skillet over medium-low heat. Add onion and cook until tender, 5 to 6 minutes. Add cilantro and cook for 1 more minute. Add the curds and cook until warmed through. Season with salt and pepper to taste.
- Serve on warm corn tortillas with your favorite salsa.
Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg