Dinner Tonight: Yucatecan Papaduzul (Enchiladas Stuffed With Hard-Boiled Eggs) Recipe

• 2 large tomatoes, peeled and chopped
• 3 serrano chiles, stemmed and chopped
• 2 sprigs fresh epazote
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• 1/2 cup white onion, chopped
• 2 garlic cloves, chopped
• 1 cup pumpkin seeds, toasted and finely ground
• 8 corn tortillas
• 6 hard-boiled eggs (
• )
• Pickled red onions (optional)

1. Add the tomatoes, chiles, epazote, and broth to a medium-sized saucepan. Turn the heat to high and bring to a boil and cook for 5 minutes. Turn off the heat, strain mixture saving the liquid and the contents. Discard the epazote.
2. Pour 1 tablespoon of the oil into a large skillet over medium-high heat. Add the onion and garlic and cook until soft. Transfer onions and garlic to a blender along with the tomatoes and serranos. Blend until smooth.
3. Pour the other tablespoon of oil into the large skillet. Turn the heat to medium-high. When hot, add the sauce and cook, stirring often, for 5 minutes.
4. Pour the stock into a sauce pot set over medium heat. Slowly stir in the pumpkin seeds. Cook until the mixture is very thick, about the same as cream.
5. Warm the tortillas slightly on a clean skillet set over medium-high heat for a few seconds on each side. Dip each in the pumpkin seed sauce, and then transfer to a platter. Divide the chopped eggs between them. Top with the rest of the sauce. Spoon some of the tomato mixture on top. Serve with pickled red onions, if you have them.

tomatoes, serrano chiles, epazote, vegetable broth, vegetable oil, white onion, garlic, pumpkin seeds, corn tortillas, eggs, red onions

Taken from www.seriouseats.com/recipes/2010/06/yucatecan-papaduzul-enchiladas-stuffed-with-hard-boiled-eggs-recipe.html (may not work)