Pepita con Tasajo
A traditional Oaxacan sauce of ground toasted pumpkin seeds cooked with tomatillos and hierba santa, served over sliced tasajo beef — earthy, nutty, and deeply herbal.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Toast pumpkin seeds in a dry skillet over medium heat, stirring constantly, until puffed and golden. Let cool then grind to a fine powder.
About 8 min
Simmer tomatillos, serrano, onion, and garlic in broth for 10 minutes until soft. Blend until smooth.
About 12 min
Heat lard in a deep pan. Gradually whisk in the ground pepitas to make a paste, then pour in the tomatillo broth gradually, stirring constantly.
About 5 min
Add torn hierba santa leaves and simmer the sauce 15 minutes, stirring, until it thickens. Season with salt.
About 15 min
Pour warm sauce over sliced grilled tasajo. Serve with corn tortillas and Mexican rice.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 28 g
- Fibre
- 4 g
- Sodium
- 720 mg
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Recipe by Boon Tools.