03
In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
04Yield: 3/4 cup05Preheat the oven to 450 degrees F.06Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.07Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.08Set aside until cool.09Yield: 1/2 cup