Pumpkin or squash seeds are used to make pepitas.

To make them, you need fresh pumpkin or squash seeds, cooking oil, and salt. Simply, rinse off the seeds under water to remove as much pulp as you can, dry them off, then place on a pan. Drizze the oil over them then sprinkle with salt until they are evenly coated. Bake at 350 degrees for about 15 minutes or until they are golden and crunchy.
Source(s):
http://mexicanfood.about.com/od/fiestaappetizers/r/pepitas.htm

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Pepitas - Edible pumpkin seeds that have had their white hull removed. There are green, and have a delicate nutty flavor. These seeds are often roasted and salted. Pepitas are popular in Mexican cookery.
Source(s):
http://www.dietsoftware.org/nutseed.shtml

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Mexican pepitas are pumpkin seeds. There are a few ways to prepare them, including oven roasting, ftying in a skillet, and microwaving. There are also a variety of spices and condiments that can be added to give your pepitas different flavors. Mahalo has a great page on pumpkin seeds and instructions on How To Cook Pumpkin Seeds. Enjoy!
Source(s):
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82

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Things You’ll Need:

* 2 lbs. beef
* 1/2 cp. ground pumpkin seeds
* 2 tsp. salt
* 3 cloves garlic
* 1 12 oz. can whole plum tomatoes
* 2 tsp. ground cumin seeds
* 2 tsp. dried oregano
* 1/2 tsp. red chili flakes

1-Combine the lean-ground beef, and other ingredients except for tomatoes in a large sauté pan. Brown the meat, stirring occasionally. Grind your own meat for fun and quality!

2- Add tomatoes, breaking them up slightly and simmer for 10 to 15 minutes. Stir gently to keep sauce from sticking to the bottom.

3-Now spoon into corn taco shells or flour shells. You can eat them as is, or add black beans, grated cheese, chopped onions, chopped green peppers, white cooked rice or anything else you have in your pantry.

4-When everyone raves how good the sauce is - make sure you tell them it is because of the of Mexican trick of adding ground pepitas!
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