Serves: 4
Total Calories: 1,344
1. Prepare the tomato sauce. Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes. Reserve on a plate to cool.
2. In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Transfer to a blender. (Save the skillet for later use.)
3. To the blender, add the reserved pumpkin seeds, epazote, chile, and 1/2 cup of the broth. Process to a thick paste. Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce. Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes. Do not boil, or the sauce might curdle. (If it does, blend again.) Cover and reserve in the pan, off heat.
4. Reheat the tomato sauce. In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp. Stack on a plate. To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides. Lay the coated tortilla on a plate. Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter. Repeat until all are dipped, filled, and rolled. To serve, put 2 stuffed tortillas on each of 4 plates. Top with heated tomato sauce. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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