Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 12 corn tortillas
- 8 hard-boiled eggs, coarsely chopped
- 2 onions, one peeled and coarsely chopped the other one halved
- 6 tomatoes, coarsely chopped
- 2 serrano chiles, roasted, seeded and skins removed
- 1 tablespoon oregano
- 7 cloves of garlic, peeled
- salt to taste
- 1 tablespoon lard or oil
- 3 cups fresh, raw pumpkin seeds, hulled
- 1 jalapeno
- 2 sprigs of fresh epazote
- 4 cups chicken broth (2 cans)
Bring chicken broth to a boil and add in the 2 onion halves, 3 cloves of garlic, jalapeno, and a sprig of epazote. Simmer for 20 minutes to season broth. Strain the broth and discard herbs and vegetables.
Wrap tortillas in foil or a damp dish cloth and heat in a 300 degree oven until warm. In a hot pan add vegetable oil or lard and heat over medium heat. Add in tomatoes, 4 cloves of garlic, chopped onion, oregano, roasted serrano chiles and salt. Cook until the tomatoes release there juices forming a sauce.
Sprinkle 3 tablespoons of water into the pumpkin seed paste. Use your fingers to press the mixture until oil forms on the surface. Tilt the bowl and drain the oil into a separate smaller bowl. Continue to squeeze out 2-3 tablespoons of oil. Mix the rest of the water into the seed mixture and warm over lowest heat, do not boil. If sauce becomes coagulated, re-blend with 2 tablespoons liquid until smooth.
Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle. Roll up like an enchilada and place seam side down in the dish. Repeat with three stuffed tortillas on each plate. Pour remaining sauce over the top. Then pour the tomato salsa over the middle of the tortillas and topping with a sprinkle of the chopped egg.
Immediately before serving, drizzle green oil over the pumpkin seed sauce in little pools. The oil will re-absorb into the sauce, so do this at the absolute last minute before serving.