Dinner Tonight: Yucatecan Papaduzul (Enchiladas Stuffed With Hard-Boiled Eggs) Recipe

1. 1

   Add the tomatoes, chiles, epazote, and broth to a medium-sized saucepan. Turn the heat to high and bring to a boil and cook for 5 minutes. Turn off the heat, strain mixture saving the liquid and the contents. Discard the epazote.

2. 2

   Pour 1 tablespoon of the oil into a large skillet over medium-high heat. Add the onion and garlic and cook until soft. Transfer onions and garlic to a blender along with the tomatoes and serranos. Blend until smooth.

3. 3

   Pour the other tablespoon of oil into the large skillet. Turn the heat to medium-high. When hot, add the sauce and cook, stirring often, for 5 minutes.

4. 4

   Pour the stock into a sauce pot set over medium heat. Slowly stir in the pumpkin seeds. Cook until the mixture is very thick, about the same as cream.

5. 5

   Warm the tortillas slightly on a clean skillet set over medium-high heat for a few seconds on each side. Dip each in the pumpkin seed sauce, and then transfer to a platter. Divide the chopped eggs between them. Top with the rest of the sauce. Spoon some of the tomato mixture on top. Serve with pickled red onions, if you have them.

* Per serving · 4 servings · Values may vary.

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