Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce
- 350 g toasted pumpkin seeds
- 1 sprig epazote
- 2 cups water
- 1/4 teaspoon salt
- 24 tortillas, warmed at time of serving
- 10 hard-boiled eggs, coarsely chopped
- For the chiltomate
- 4 tomatoes, roasted and peeled
- 1 habanero pepper
- 1 medium onion, chopped
- 1 tablespoon corn oil
- sal and pepper
- For the chiltomate:
- ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
- In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
- Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
- For the papadzules:
- Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
- Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
- To assemble:
- Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
- Serve warm or at room temperature, accompanied with the chiltomate.
pumpkin seeds, epazote, water, salt, tortillas, eggs, chiltomate, tomatoes, pepper, onion, corn oil, pepper
Taken from www.food.com/recipe/papadzules-mayan-egg-enchiladas-with-pumpkin-seed-sauce-369864 (may not work)