WHITE BEAN AND PUMPKIN SEED MASA APPETIZER

White Bean and Pumpkin Seed Masa Appetizer image

Number Of Ingredients 7

Tomatillo and Chipotle Chile Sauce
1 cup raw shelled pumpkin seed
1 cup cooked canned white beans, drained of all liquid
1 tablespoon chopped fresh chives, or tops of green onions
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
oil for frying

Steps:

1. Prepare the tomatillo salsa. Cover and reserve. Then prepare the tortilla dough. Cover with plastic wrap and let rest about 20 minutes. Meanwhile, prepare the filling. In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan. Transfer to a plate. 2. When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl. Add the beans, chives, salt, and pepper. Mix well. The mixture will be thick and hold its shape on a spoon. Reserve. 3. Line a tray with plastic wrap. Prepare the tortilla dough to make 8 tortillas. Press 1 (4 1/2-inch) tortilla. Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached. Put about 1 tablespoon of the reserved bean filling on one half of the tortilla. Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent. Unfold the piece of plastic. Seal the edges of the filled crescent. Place on the tray. Repeat, pressing, filling, and folding the tortillas until all are finished. 4. In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers. Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side. Drain on paper towels. Serve hot, topped with the salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves