Egg Enchiladas with Pepita and Tomato-Lime Sauces (Papadzules) - Edible San Diego
Egg Enchiladas with Pepita & Tomato-Lime Sauces (Papadzules): Enjoy pre-Columbian flavors with hard-boiled eggs, pumpkin seed sauce, and a spicy tomato-lime blend. Perfect for breakfast or anytime!
Ingredients
- 3 cups raw shelled pepitas (pumpkins seeds)
- 3 cups vegetable stock
- Kosher salt
- 6 Roma tomatoes, halved
- 2 tablespoons grapeseed, corn, canola or other neutral-flavored oil
- 2 tablespoons vegetable stock
- 2 tablespoons finely chopped oregano
- 4 limes, juiced
- ¼ habanero chile, seeded and minced
- 12 warm corn tortillas
- 8 hard-boiled eggs (6 chopped, 2 minced, divided)
- Cilantro leaves, for garnish
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