Ingredients for Papadzules Mayan Egg Enchiladas With Pumpkin Seed Sauce
- 1 cup pumpkin seeds
- 1 tablespoon fresh epazote (or 1 teaspoon dried)
- 2 cups water
- 1 teaspoon salt, plus more to taste
- 12 corn tortillas
- 6 large hard-boiled eggs
- 1 lb ripe Roma tomatoes
- 2 habanero peppers
- 1/2 medium white onion
- 2 tablespoons corn oil
- Pepper to taste
- 1/4 cup chopped cilantro
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How to Make Papadzules Mayan Egg Enchiladas With Pumpkin Seed Sauce
- **Chiltomate (Spicy Habanero-Tomato Salsa):**
- Preheat your oven's broiler. Place 1 lb ripe Roma tomatoes and 2 habanero peppers (adjust to your spice preference) directly on the oven rack, turning frequently until the skins blacken and blister (about 8-10 minutes).
- Remove from oven, let cool slightly, then peel and roughly chop the tomatoes and peppers.
- In a blender, combine the roasted tomatoes, habaneros, 1/2 medium white onion, roughly chopped, and 1/4 cup chopped cilantro. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a bowl to remove seeds and skins.
- Heat 2 tablespoons of corn oil in a medium saucepan over medium heat.
- Add the strained tomato-habanero puree, and season with salt and pepper to taste. Simmer for 10-15 minutes, or until thickened.
- Keep warm until ready to serve.
- **Papadzules (Mayan Egg Enchiladas):**
- Bring 2 cups of water, 1 teaspoon salt, and 1 tablespoon fresh epazote (or 1 teaspoon dried) to a boil in a small saucepan. Simmer for 2 minutes.
- While the water simmers, grind 1 cup pumpkin seeds in a food processor until finely ground.
- Add the warm epazote-infused water to the pumpkin seeds. Process until a smooth, creamy sauce forms (add more water if needed).
- Set aside.
- Hard-boil 6 large eggs. Once cool, peel and roughly chop.
- Warm 12 corn tortillas. You can do this in a dry skillet over medium heat, or microwave them wrapped in damp paper towels for 30 seconds.
- Dip each tortilla in the pumpkin seed sauce, ensuring it's fully coated.
- Place a spoonful of chopped hard-boiled eggs in the center of each tortilla.
- Roll each tortilla tightly and place seam-down on a serving platter.
- Pour any remaining pumpkin seed sauce over the enchiladas.
- Serve warm or at room temperature with the chiltomate salsa.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
31g
Fat
49g
Carbs
39g
