Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 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
• 4 tomatoes, roasted and peeled
• 1 habanero pepper
• 1 medium onion, chopped
• 1 tablespoon corn oil
• sal and pepper

Recipe

• 1 for the chiltomate:.
• 2 ***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.
• 3 in a blender, combine the roasted tomatoes, habanero. pass this mixture through a strainer onto a bowl to discard the seeds.
• 4 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.
• 5 for the papadzules:.
• 6 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.
• 7 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.
• 8 to assemble:.
• 9 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.
• 10 serve warm or at room temperature, accompanied with the chiltomate.