1. For the chiltomate: 2. ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel. 3. In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds. 4. Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm. 5. For the papadzules: 6. Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor. 7. Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by. 8. To assemble: 9. Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules. 10. Serve warm or at room temperature, accompanied with the chiltomate. ---------------------------------------------------------------------------
Nutrition
Ingredients
