Papadzules (Yucatecan — Egg-Filled Tortillas in Pumpkin Seed Sauce)

Ingredients

• 12 fresh corn tortillas, or cooked from fresh masa
• 8 eggs, hard-boiled, chopped
• 200 g pumpkin seeds, raw, ground to paste with 150 ml water
• 1 white onion, halved
• 4 cloves garlic, crushed
• 30 ml rendered lard
• 400 ml vegetable or chicken stock
• 5 g sea salt
• 2 g Tellicherry black pepper
• 15 g fresh coriander, chopped
• Fresh epazote, optional

Method

1. 1
   Toast pumpkin seeds in dry pan 5 minutes until fragrant; grind to fine powder with mortar and pestle.
2. 2
   Blend ground pumpkin seeds with 150 ml boiling water into smooth cream; strain through fine sieve if desired for silky texture; set aside.
3. 3
   Heat lard in cazuela over medium; add onion halves and garlic; cook 3 minutes until softened; discard solids.
4. 4
   Pour pumpkin cream into lard; cook stirring constantly 5 minutes until darkened and oil rises to surface; add stock gradually, stirring until silky; season with salt and black pepper; simmer 10 minutes.
5. 5
   Warm tortillas on comal or griddle; fill each with 20 g chopped hard-boiled egg; roll tightly; arrange seam-side down in shallow baking dish.
6. 6
   Pour warm pumpkin sauce over papadzules; cover with foil; bake at 160°C for 12 minutes until heated through.
7. 7
   Garnish with fresh coriander and epazote; serve immediately.