Stuffed Tortillas with Two Sauces

Ingredients for Stuffed Tortillas with Two Sauces

• 675g tomatoes, quartered

• 3 Esslöffel Pflanzenöl, aufgeteilt

• 120ml Wasser

• 120ml chopped white onion

• 1 Knoblauchzehe

• 1 teaspoon cider vinegar, or to taste

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

• 475ml raw green (hulled) pumpkin seeds

• 4 Tassen Wasser

• 6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried

• 2 tablespoons chopped white onion

• 1 Knoblauchzehe

• 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 Mais-Tortillas

• Garnish: chopped fresh epazote leaves

• pumpkin-seed oil for drizzling

Grill vorheizen.

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.

Haftungsausschluss

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