Sikil P'aak Clásico
(see-keel paak)
Tardeando: The Cantina Botana Spread
This isn't a delicate purée for well-meaning bloggers gentrifying it with tahini, olive oil, or cumin. Skip all of that. The magic lies entirely in the friction of ground, dry-toasted pumpkin seeds absorbing the smoky juices of heavily charred tomatoes and habanero blistered in a dry cast-iron skillet. Grab a stool in a Mérida cantina and get this sitting in front of you with a cold Victoria beer and a pile of totopos.
Ingredients
- raw unsalted pepitas1 1/2 cup
- Roma tomatoes3 med
- habanero pepper1 med
- white onion1/4 med
- garlic2 med cloves
- fresh lime juice3 tbsp
- fresh sweet orange juice2 tbsp
- fresh cilantro1/3 cup
- scallions3 tbsp
- kosher salt1 tsp
- water1 tbsp
Method
- 01
Toast the pepitas in a dry skillet until they puff and pop.
Place a large cast-iron skillet over medium-low heat with zero oil. Add the pepitas in a single layer and toss frequently for 5 to 7 minutes until they turn golden brown. Keep a close eye on them; if they burn, the whole dip turns bitter. Immediately remove the seeds to a plate to cool.
- 02
Char the tomatoes, onion, garlic, and habanero directly on the hot, dry metal.
Crank the heat up to medium-high. Drop the whole tomatoes, the onion chunk, unpeeled garlic, and habanero onto the dry pan. Let them roast and blister, turning occasionally. Pull the garlic and habanero after 5 to 7 minutes when soft, and let the tomatoes and onion go until deeply blackened and collapsing, about 15 minutes total.
- 03
Pulse the cooled pepitas in a food processor until they resemble wet sand.
This sequence is the difference between a mess and true Sikil P'aak. Do not blend the seeds with the wet ingredients yet. Grind the seeds dry, then transfer the sandy powder to a medium mixing bowl.
- 04
Puree the roasted vegetables into a chunky salsa.
Peel the charred skins from the garlic, but leave the blackened skins on the tomatoes and onion—that is where the soul of the dish lives. If you want to dial back the heat, scrape the seeds out of the habanero first. Pulse the vegetables in the food processor until you get a rustic, chunky puree.
- 05
Manually fold the warm tomato puree and citrus juices into the ground pumpkin seeds.
Pour the puree into the bowl with the pepita sand. Add the lime juice, orange juice, and salt, stirring well with a spoon. The dry seeds will drink up the liquid and swell into a luxurious, thick spread.
- 06
Fold in the fresh herbs and let the dip rest before serving.
Stir in the chopped cilantro and scallions. Taste for salt or an extra squeeze of lime. If it feels too stiff, stir in a splash of water. Let it sit at room temperature for at least 20 minutes to let the flavors marry before serving with sturdy tortilla chips or cold jicama sticks.
Notes
A note on the citrus.
Authentic Sikil P'aak uses the juice of the local naranja agria (sour orange). A blend of standard fresh lime and sweet orange juice perfectly replicates its complex, tart profile for American kitchens.
Control the heat.
Habanero is non-negotiable for its fruity, floral flavor, but the heat can be intense. Removing the seeds and ribs after roasting dramatically mellows the spice while keeping that essential Yucatecan character.