We want to thank Nancy and Jeff Gerlach for this recipe that is very unique to Yucatán. They note: “These enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds. This is a very old recipe and it was reputed to have been served by the Maya to the Spaniards when they arrived in the New World, which is possible since the name means “food of the lords.” This recipe is perfect for your left over colored Easter eggs.
2 large tomatoes, peeled and chopped
1 habanero chile, stems and seeds removed or substitute 2 jalapeño or 3 serrano chiles
2 leaves fresh or 1 tablespoon dried epazote
2 cups chicken broth
1 small onion, chopped
2 tablespoons vegetable oil
1 cup toasted pumpkin seeds, finely ground
6 hard cooked eggs, peeled and chopped
8 corn tortillas
Combine the tomatoes, chiles, epazote, and broth in a pan. Bring to a boil and cook for 5 minutes. Remove and strain, saving both the tomatoes and the broth.
Saute the onion in 1/2 of the oil until softened and add to the tomato mixture in a blender or food processor and puree until smooth. Saute this sauce in the remaining oil for 5 minutes.
Heat the strained tomato broth and slowly stir in the seeds. Simmer until the mixture thickens and is the consistency of thick cream, stirring constantly. Be careful the sauce does not boil or it may curdle.
Dip the tortillas in the warm pumpkin seed sauce to coat and soften. Place some of the chopped eggs in the center, roll-up, and place on a platter. Pour the remaining pumpkin seed sauce over the top, then the tomato sauce, and serve.
Serves: 4
Heat Scale: Medium
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