This is a very simple and very traditional Maya recipes that really requires very fresh pumpkin, winter squash or regular squash. So if you don't grow it yourself or know someone who does, a local farmers market would be the place to go get the squash or pumpkin. It's not a recipe to use up your Halloween pumpkins that been hanging around for a month. All this is really the pumpkin or squash cooked in the lightest of broth that starts out as plain water. It come from a book authored by Cherry Hamman titled Mayan Cooking: Recipes From The Sun Kingdoms Of Mexico.
Ts'anchak Bi K'um
Pumpkin or Squash Cooked In A Light Broth
Hot freshly made or packaged tortillas warmed
4 lbs. pumpkin or winter squash cut into 2 inch pieces (or Summer Squash)
10 cup fresh water
Salt to taste
2 dried chili peppers, toasted and chopped
1/4 cup pumpkin or squash seeds, toasted and coarsely ground
1. Place the pumpkin pieces in a large saucepan or Dutch oven with the water. Bring the water to a simmer, cover and cook until the pumpkin is quite tender when pierced with a fork--approximately one hour. Season with the salt
2. Grind the chilies in a spice grinder.
3. Grind the toasted pumpkin seeds in the same.
4. Cut limes into quarters. Arrange the chili, pumpkin seeds and limes in small serving bowls.
5. Place the pumpkin in a dish with some of the broth--pasta plates work perfectly in the recipe. Each portion is garnished with a sprinkling of chili, some pumpkin seeds and a squeeze of lime. Serve the tortillas on the side.
|A Chac Mool still located in the Yucatan Maya city of Chichen Itza. Bowls were placed on the stomachs of these statues to receive human hearts! Happy Halloween!|