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Papatzul Recipe | |
Mexican Appetizer | |
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Ingredients:
(Egg-Stuffed Tortillas in Pumpkin Seed Sauce)1 cup shelled pumpkin seeds*(4 oz.) 1 4-oz. can green chili peppers, rinsed, seeded, and finely chopped 1/2 tsp. dried epazote, crushed(optional) 1/4 tsp. salt 12 6-inch corn tortillas 1 16-oz. can tomatoes 1 medium onion, cut up 2 tsps. cornstarch 1 tsp. salt 1/4 tsp. sugar 1/8 tsp. pepper 2 tbsps. cooking oil 6 hard-cooked eggs, chopped
Directions:
Toast pumpkin seeds in 350 degree F. oven for 15 minutes. Place pumpkin seeds in blender container; cover and blend till coarsely chopped. Turn into saucepan; add chopped chili peppers, half the epazote, and the 1/4 teaspoon salt. Slowly add water. Cook and stir over low heat for 20 minutes; do not boil. Cover and keep warm.Meanwhile, wrap stack of tortillas tightly in foil; heat about 15 minutes in 350 degree oven. In same blender container combine undrained tomatoes, onion, cornstarch, the 1 teaspoon salt, sugar, pepper, and remaining epazote. Cover and blend till smooth. Pour into saucepan; add oil.Cook and stir till thickened and bubbly. Season eggs lightly with salt and pepper. Spread about 2 teaspoons of the pumpkin seed mixture on each tortilla. Top each with about 2 tablespoons chopped egg. Roll up. Place seam side down in a 13x9x2-inch baking dish. Pour remaining pumpkin seed sauce over tortillas; top with tomato sauce mixture. Bake, covered, in 350 degree F. oven for 20 to 25 minutes or till hot. makes 12 servings. About this recipe: Like many tasty recipes from Yucatan, Papatzul features epazote among its seasonings. Although there is no substitute for this herb, you may omit it and still achieve delicious results | |