Papadzules

Ingredients

• 8 tortillas corn tortillas
• 4 large eggs
• 1 cup pumpkin seeds
• 2 medium tomatoes
• ½ medium white onion
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. 1

   Place the 4 eggs in a small pot, cover with water, and bring to a boil. Cook for 10 minutes, then drain and cool in cold water until easy to handle, about 5 minutes.

2. 2

   While eggs cook, toast the 1 cup pumpkin seeds in a dry skillet over medium heat, stirring often, until they puff and smell nutty, about 5 minutes. Let cool slightly.

3. 3

   In a blender, combine the toasted pumpkin seeds, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth, adding more water if needed to make a pourable sauce. Set aside.

4. 4

   In a separate skillet, heat the 2 tablespoons oil over medium. Add the 1/2 chopped onion and cook until soft, about 3 minutes. Add the 2 chopped tomatoes and 1/2 teaspoon salt, and cook until tomatoes break down into a chunky sauce, about 5 minutes.

5. 5

   Peel the cooled eggs and chop them. Warm the 8 tortillas in a dry skillet or microwave until pliable, about 30 seconds each.

6. 6

   Fill each tortilla with a spoonful of chopped egg, roll up, and place seam-side down on a plate. Pour the pumpkin seed sauce over the top, then spoon the tomato sauce over that. Sprinkle with remaining black pepper and serve.

7. 7

   Serve immediately, optionally garnished with extra chopped onion or cilantro if you have them.

Tools you’ll need

• small pot
• skillet
• blender
• knife
• cutting board

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