Stuffed Tortillas with Two Sauces
A delicious Mexican dish featuring corn tortillas stuffed with zucchini and egg filling, served with a rich pumpkin seed sauce and spicy tomato sauce. This authentic recipe combines traditional ingredients like epazote and habanero chile for a flavorful meal.
Ingredients
- •1½ pounds tomatoes
- •3 tablespoons vegetable oil
- •½ cup water
- •½ cup chopped white onion
- •1 clove garlic
- •1 teaspoon cider vinegar
- •½ whole fresh habanero chile
- •2 cups raw green pumpkin seeds
- •4 cups water
- •6 tablespoons epazote leaves
- •2 tablespoons chopped white onion
- •1 clove garlic
- •1 pound zucchini
- •1 cup chopped white onion
- •1⅛ cups vegetable oil
- •4 whole hard-boiled eggs
- •12 whole corn tortillas
- •to taste garnish
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
20 min
- 3.
Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
5 min
- 4.
Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
10 min
- 5.
Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
8 min
- 6.
Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
15 min
- 7.
Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
15 min
- 8.
Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
10 min
- 9.
Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
15 min
- 10.
Cover with foil and bake until heated thourough, 15 to 20 minutes.
20 min
- 11.
Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
10 min
- 12.
Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.
5 min