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Papadzules - Yucatan style enchiladas
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- |*.*|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
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Modo de Preparación
Green sauce:
- Blend the pumpkin seeds, epazote, water and salt until obtaining a thick sauce.
Chiltomate (red sauce):
- Peel the tomatoes and blend with the habanero pepper.
- Heat oil in a pan and sauté onion.
- Add the sauce mix, season with salt and pepper and cook until thickened.
Filling:
- Warm the tortillas made with MASECA® and make the tacos with the diced egg and place on the plate.
- Cover the tacos with the pumpkin seed sauce and top with chiltomate sauce.
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