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Categories:
tomatoes vegetable oil water white onion garlic cider vinegar habanero chile green water epazote white onion garlic zucchini white onion vegetable oil eggs corn tortillas Drizzling
Viewed: 11 - Published at: 4 years agoIngredients
- 1 1/2 pounds tomatoes, quartered
- 3 tablespoons vegetable oil, divided
- 1/2 cup water
- 1/2 cup chopped white onion
- 1 garlic clove
- 1 teaspoon cider vinegar, or to taste
- 1/2 to 1 fresh habanero chile, with seeds
- 2 cups raw green (hulled) pumpkin seeds
- 4 cups water
- 6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried
- 2 tablespoons chopped white onion
- 1 garlic clove
- 1 pound zucchini (3 medium), cut into 1/2-inch cubes
- 1 cup chopped white onion
- 1 cup plus 2 tablespoons vegetable oil, divided
- 4 hard-boiled large eggs, chopped
- 12 corn tortillas
- Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling
Method
- Preheat broiler.
- Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
- Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
- Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
- Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
- Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
- Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
- Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
- Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
- Cover with foil and bake until heated thourough, 15 to 20 minutes.
- Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
- Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.
