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Egg-Stuffed Tortillas In Pumpkin Seed Sauce

Mexican.Chef's picture
Ingredients
  Shelled pumpkin seeds 4 Ounce (1 Cup)
  Canned green chili peppers 4 Ounce, rinsed, seeded and finely chopped (1 Can)
  Dried epazote 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  6 inch corn tortillas 12
  Canned tomatoes 16 Ounce (1 Can)
  Onion 1 Medium, cut up
  Cornstarch 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooking oil 2 Tablespoon
  Hard cooked eggs 6 , chopped
Directions

Toast pumpkin seeds in 350° 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° 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° oven for 20 to 25 minutes or till hot.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked

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