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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the chiltomate: | 2. ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel. | 3. In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds. | 4. Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm. | 5. For the papadzules: | 6. Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor. | 7. Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by. | 8. To assemble: | 9. Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules. | 10. Serve warm or at room temperature, accompanied with the chiltomate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin seed	350	g	toasted	311.5	0.0	67.9	2.45
epazote	1	sprig		0.64	0.1488	0.0066	0.0104
water	2	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
tortilla	24			-	-	-	-
hard egg	10		chopped boiled	-	-	-	-
tomato	4		roasted peeled	248.2759	55.0525	12.9535	2.1589
habanero pepper	1			-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
corn oil	1	tablespoon		122.4	0.0	0.0	13.6
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.