RECIPE: TATU TACOS

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Dip In

Craving Tatu Tacos & Tequila’s famous dips at home? Try your hand at Chef Kareem Nejame’s sikil p’aak (meaning “pumpkin seed tomato” in the Mayan language), a full expression of the Yucatán harvest and your next must-make snow day snack.

Yields eight servings Ingredients:

1 lb pepitas, toasted 1 lb plum tomatoes, quartered and seeded 2 cloves garlic, peeled and crushed 2 habanero peppers, stemmed and seeded ¼ cup canola oil, plus 2 tbsp for sautée ½ cup naranja agria or bitter orange (may be substituted with 2 parts lime juice, 1 part orange juice, 1 part grapefruit juice) ½ cup ice water 1 tsp Kosher salt

Directions:

• Heat 2 tbsp oil in a pan over medium heat. Add tomatoes, habanero peppers and garlic. Sautée until color develops— approximately 5 minutes. • Combine toasted pepitas and salt in a food processer and pulse until finely ground. • Add sautéed vegetables and bitter orange to processor with pepitas and pulse together until thoroughly combined. • Continue to purée, slowly drizzling the oil into the mixture. • If mixture is too thick, add 1 tbsp of ice water at a time until reaching the desired consistency. • Continue to purée until a consistent, silky texture is achieved. • Taste and adjust seasoning, as needed. Garnish with a drizzle of oil, diced onion and toasted pepitas. • Serve with chips. CRL