serves
4-6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ½ cup raw hulled pumpkin seeds
- 1 tsp kosher or coarse sea salt divided, or to taste
- 1 fresh habanero chilli
- Juice of one sweet lime or a combination of lemon and lime juice
- 3 tsp (15 ml) vegetable oil
- ½ cup finely chopped white onion
- 1 xcatic, güero, banana, or jalapeño chilli stemmed, seeded and finely chopped
- 2 L (8 cups) chicken broth
- 4 cups chaya leaves torn into pieces (see Note)
- or quesadillas
Instructions
- In a small saute pan or comal, set over medium-low heat, toast the pepitas for 3 to 4 minutes, until they are lightly toasted. Don't let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with ½ teaspoon of the salt. Scrape into a bowl. Set aside.
- Toast or char the habanero chilli on a preheated comal set over medium heat, or under the grill (broiler), 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in a small bowl, add the sweet lime juice and the remaining ½ teaspoon salt, and mix. Set aside.
- Heat the oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic (or other) chilli and cook for 5 to 6 minutes until softened. Raise the heat to medium high, pour in the chicken broth, and once it comes to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
- Serve in bowls and let your guests add the ground pepitas, habanero in sweet lime juice, and salt to taste. Eat chasing, dunking, or adding pieces of the fresh herb corn tortillas (or quesadillas).
Note
Chaya, also known as tree spinach, is a leafy green popular in Yucatán cooking. Use silverbeet, spinach or watercress, or a mix, instead.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
