Stuffed Tortillas with Two Sauces

Ingredients for Stuffed Tortillas with Two Sauces

• 675g tomatoes, quartered

• 45ml vegetable oil, divided

• 120ml water

• 120ml chopped white onion

• 1 garlic clove

• 1 teaspoon cider vinegar, or to taste

• 1/2 to 1 fresh habanero chilli, with seeds

• 475ml raw green (hulled) pumpkin seeds

• 4 cups water

• 90ml chopped fresh epazote leaves or 1 tablespoon dried

• 2 tablespoons chopped white onion

• 1 garlic clove

• 450g courgette (3 medium), cut into 1/2-inch cubes

• 160g chopped white onion

• 240ml 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

How to make Stuffed Tortillas with Two Sauces

Preheat grill.

Toss tomatoes with 1 tablespoon oil in a shallow baking pan and grill 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, chilli, 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 60ml pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4 teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 250g 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 courgette and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoons salt and 1/4 teaspoons 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 177°C 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.