Unexpectedly luscious.
), as sikil p’aak is the perfect recipe for it. Beyond being a traditional tool, the vessel offers a virtue rarely seen in appliance-powered kitchens: restraint. There is no fast and easy way to go from a chunky to a smooth purée as with a high-speed blender. The molcajete offers the opportunity for you to watch the texture slowly transform, and it gives you the ability to stop at the exact moment when it’s just right.
If you don’t have a molcajete, you can also achieve a similar-enough texture by using a spice or coffee grinder and even a food processor. Just stop the machine and scrape off the sides and bottom between each whirl to achieve a beach-sand-like texture, trying your best to avoid adding any additional liquid. Pulse, pulse, pulse. Remember: beach sand.
Once you’ve ground the pepitas, the tomatoes and habanero are next. Crush them until smooth, adding a little water if needed. This is the step where you can decide your desired consistency and flavor. Add more water if you prefer your dips smooth like hummus, or less if you like it chunky. If you want more heat, add more habanero. Finish it by adding the cilantro and chives, and seasoning with salt to your taste.
Sikil p’aak is commonly served with crispy totopos. The flavor of toasted pepita reminds me of the umami notes in Oaxacan
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