Yucatecan Polkanes (Pumpkin Seed Masa Cakes)
Yucatecan corn masa cakes stuffed with ground toasted pumpkin seeds.
About this recipe
Oval corn masa cakes stuffed with ground pumpkin seeds, cooked on a dry griddle. Simple and delicious pre-Hispanic Yucatecan snack.
History & Origin
Polkanes are one of the oldest antojitos of the Yucatán Peninsula. The name comes from Maya "pol" (head) and "kan" (serpent), for their oval shape resembling a snake's head. They have pre-Hispanic Mayan roots. Made with nixtamalised masa stuffed with toasted ground pumpkin seeds, seasoned with salt and sometimes habanero. Cooked on a dry griddle for a golden crust with soft interior. They were consumed as provisions in Yucatecan milpas. The corn-pumpkin seed combination provides complementary proteins. Today found in traditional markets across Yucatán, Campeche and Quintana Roo.
Estimated cost
£3.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
240
Calories
8g
Protein
30g
Carbohydrates
10g
Fat
4g
Fibre
280mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast 200g pumpkin seeds on a griddle over medium heat for 5-7 minutes. Leave to cool.
💡 Don't over-toast or they will taste bitter.
- 2
Grind seeds in a food processor to a granular paste. Season with salt and optionally habanero sauce drops.
- 3
Prepare 500g corn masa with salt. Divide into 8 portions, form balls.
💡 With corn flour: 2 cups with 1.25 cups warm water and salt.
- 4
Flatten each ball, place a tablespoon of seed paste in centre, close and form an 8cm oval.
💡 Seal edges well.
- 5
Cook on a dry griddle 4-5 minutes per side until golden. Serve with tomato salsa or habanero sauce.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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