Papadzules – Yucatán Style Enchiladas
Ingredients
Green sauce:
• 12.35 ounces of pumpkin seeds, toasted and ground
• 1 epazote stem
• salt to taste
Chiltomate (red sauce):
• 12 tortillas made with MASECA® corn masa flour
• 4 tomatoes, roasted and peeled
• 10 eggs, cooked and diced
• 1 habanero pepper
• 1 tablespoon of oil
• 1 onion, diced
• salt and pepper to taste
Preparation
Green sauce:
1.Blend the pumpkin seeds, epazote, water and salt until obtaining a thick sauce.
Chiltomate (red sauce):
1.Peel the tomatoes and blend with the habanero pepper.
2.Heat oil in a pan and sauté onion.
3.Add the sauce mix, season with salt and pepper and cook until thickened.
Filling:
1. Warm the tortillas made with MASECA® and make the tacos with the diced egg and place on the plate.
2. Cover the tacos with the pumpkin seed sauce and top with chiltomate sauce
