Best Roasted Taco Pumpkin Seeds Recipes

ROASTED PORK TACOS WITH PUMPKIN SEED SAUCE

Steps:

• Preheat oven to 350°F. Line a 3-quart rectangular baking dish or roasting pan with foil; set aside.
• Score the fat cap of the pork shoulder into a diamond pattern, about 1-inch diamonds with about 1/2-inch of depth. Season the pork should with 1 teaspoon salt. Place pork in prepared dish, fat side up. Set aside.
• Roast pork 2 1/2 hours, occasionally spooning some of the achiote sauce over the pork. Increase oven to 400°F; roast 15 minutes more. Remove roast from oven, cover and let stand 20 minutes.
• Roast for the pork should for 2 1/2 hours, spooning sauce over occasionally. Increase heat to 400°F and roast for 15 minutes more. Remove from oven. Let stand, covered, for 20 minutes. Using 2 forks, pull the meat off the bone into shreds. Serve with tortillas and remaining garnishes. Pumpkin Seed Sauce
• Toast the pumpkin seeds in a large skillet over medium-high heat. When you are cooking seeds they will burn quickly so keep and eye on them and stir often. You are looking for a little browning, a development of nutty flavor. This should take 2 to 3 minutes. While you are finishing getting the seeds all toasty, set up the blender and combine shallot, garlic, the serrano, cumin and cinnamon. Add half of the chicken stock, the toasted pumpkin seeds, and the salt; cover and blend to a fine texture.
• Heat the large skillet over medium-high heat and add the avocado oil. When the oil is hot add the mixture from the blender and cook down, stirring often, for 5 to 10 minutes, adjusting the heat as necessary. The texture should be like a smooth salsa, but not too thick. Set aside to cool.
• Combine the remaining stock with the cilantro and the parsley in the blender and blend until smooth. This sauce should be very green and when the salsa base is cool, combine the two. Serve warm or at room temperature. Or, transfer to an airtight container and store in the refrigerator up to 1 week. Pickled Red Onions
• Place the onions in a large non-reactive, heatproof bowl; set aside. Combine the water, vinegar, and sugar in a 2-quart pot and bring to boiling. Pour the mixture over the onions and cover with plastic wrap. Let cool to room temperature before draining and serving.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

BEST ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
• Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
• Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

ROASTED PUMPKIN SEEDS

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.