breakfast

Papadzules con Salsa de Pepita (Yucatecan Pumpkin Seed Egg Enchiladas)

Name: Papadzules con Salsa de Pepita (Yucatecan Pumpkin Seed Egg Enchiladas)
Ingredients: 107.8 g Corn tortillas, white corn, standard size; 70.8 g Large eggs, hard-boiled and peeled; 17.7 g Pumpkin seeds (pepitas), ground into paste; 154.1 g Tomato, vine-ripened, pureed for sauce; 38.5 ml Epazote (dried) and vegetable broth

Nutrition

469

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Corn tortillas, white corn, standard size107.8 g

Large eggs, hard-boiled and peeled70.8 g

Pumpkin seeds (pepitas), ground into paste17.7 g

Tomato, vine-ripened, pureed for sauce154.1 g

Epazote (dried) and vegetable broth38.5 ml

Instructions

Hard-boil the eggs for 9 minutes, peel, and chop into small cubes.

In a dry skillet, toast the pumpkin seeds until they pop and release a nutty aroma. Grind them into a fine, oily paste in a mortar and pestle or blender, slowly adding a bit of warm water or broth until you achieve a thick, creamy consistency. Season with salt.

Simmer the pureed tomato with a pinch of salt and a sprig of epazote for 10 minutes until thickened into a vibrant red salsa.

Lightly warm the corn tortillas in a clean pan so they are pliable.

Dip each tortilla into the warm pumpkin seed sauce, coating it thoroughly.

Place a generous portion of the chopped hard-boiled eggs in the center of each dipped tortilla and roll them up like small enchiladas.

Arrange the rolled tortillas on a plate, drizzle with the remaining pumpkin seed sauce, and top with a spoonful of the warm tomato salsa. Serve immediately while the sauce is warm and fragrant.