Breakfast · Mexican · 15 min
Papadzules con Salsa de Pepita (Yucatecan Pumpkin Seed Egg Enchiladas)
- Calories
- 469
- Protein
- 20g
- Carbs
- 59g
- Fat
- 19g
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
Method
- 01Hard-boil the eggs for 9 minutes, peel, and chop into small cubes.
- 02In 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.
- 03Simmer the pureed tomato with a pinch of salt and a sprig of epazote for 10 minutes until thickened into a vibrant red salsa.
- 04Lightly warm the corn tortillas in a clean pan so they are pliable.
- 05Dip each tortilla into the warm pumpkin seed sauce, coating it thoroughly.
- 06Place a generous portion of the chopped hard-boiled eggs in the center of each dipped tortilla and roll them up like small enchiladas.
- 07Arrange 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.
Cook it with the whole plan around it
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