This pumpkin seed cheese, also known as requesón de semillas de calabaza, an indigenous fresh cheese made with pumpkin seeds. You can use it to top your beans, in your tacos, or sauté it with onion and cilantro like they do in Sonora.
Why You’ll Love this Recipe
The food nerd in me is so excited about this recipe! It all started with @ingridlooera95. She sent me a DM telling me she was making pumpkin seed milk and while she was heating it up it curdled. She tasted the curds and to her surprise they tasted just like requesón (a fresh Mexican cheese). So I did some research and it turns out this is an indigenous recipe from Sonora!!! How cool is that. I found a reference to it in the book Cocina Indígena y Popular #9, Recetario Indígena de Sonora by @conaculta. This is an adaptation of that recipe.
Ingredients:
Pumpkin Seeds: I used pepitas, which are already hulled pumpkin seeds, but this will also work with whole pumpkin seeds.
Cilantro: Cilantro is great in this, but if you don’t like cilantro you can use another herb in its place.
Avocado oil: The original recipe calls for manteca (lard), but I used avocado oil instead. You can use any mild vegetable oil.
5. Blend until smooth.
5. Pass the milk through a cheesecloth.
12. Add cilantro and cheese.
13. Season with salt and pepper and serve.
Make this Oil Free
Omit the oil when cooking the onions, and use 1/4 cup vegetable broth instead.
Serving
Serve with warm corn tortillas, and your favorite salsa.
Storing
Store in the refrigerator in an air-tight container for 3 days.
More Mexican Cheese Recipes
Vegan Queso Cotija
Macadamia Nut Queso Fresco
Pumpkin Cheese (Requesón de Semillas de Calabaza)
This pumpkin seed cheese is an indigenous fresh cheese made with pumpkin seeds. Sauté it with onion and cilantro like they do in Sonora.
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Servings: 4 people
Calories: 126kcal
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Using a food processor, process the seeds into a fine powder.
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Transfer the powder to the blender, add water, and puree until completely smooth.
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Pass through a cheesecloth or nut bag. Transfer the milk to a medium saucepot.
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Heat the milk over low heat, while stirring constantly. The milk will slowly begin to curdle. With a slotted spoon remove the curds and let them drain on a cheese cloth lined strainer.
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Heat oil in a large skillet over medium-low heat. Add onion and cook until tender, 5 to 6 minutes. Add cilantro and cook for 1 more minute. Add the curds and cook until warmed through. Season with salt and pepper to taste.
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Serve on warm corn tortillas with your favorite salsa.
Calories: 126kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.