Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce Recipe
This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with C
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Griddle
- Serving platter
- Saucepan
- Skillet
- Mixing bowl
- Plate
- Stove
- Chef's knife
- Cutting board
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
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