Papatzul

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

Submitted 6/13/05.
Source: B.H.& G. Mexican Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Papatzul