Appetizer

Charred Tomatillo and Pumpkin Seed Cakes with Crema and Cotija

Name: Charred Tomatillo and Pumpkin Seed Cakes with Crema and Cotija
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 8 oz fresh tomatillos, husked and rinsed; 1/4 cup raw pumpkin seeds (pepitas); 1/2 cup masa harina (or finely ground cornmeal); 2 tbsp unsalted butter, melted; 1 egg yolk; 1/4 tsp sea salt; Pinch of black pepper; 2 tbsp neutral oil for frying; 1 small jalapeño, charred and minced (optional); 2 tbsp fresh cilantro, chopped; 3 tbsp Mexican crema (or sour cream); 2 tbsp crumbled cotija cheese; Lime wedge

Fresh tomatillos are charred until their skin splits, then blended with roasted pumpkin seeds and masa to form a verdant dough. Pan-fried until golden and crispy on the outside, custardy within, these cakes are topped with a quick charred tomatillo salsa, Mexican crema, crispy cotija, and a whisper of fresh cilantro—an unexpected, sophisticated starter that showcases your ability to work with masa and manage a delicate pan-fry.

692calper serving 12gprotein 39gcarbs 56gfat 15min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this