PAPADZULES

Steps:

• First prepare the seeds by lightly toasting them in a hot pan for 5-7 minutes. Do not brown too much or the seeds will lose the green color.
• Blend the warmed seeds in a blender or food processor until a paste forms. Press through a sieve to separate larger pieces.
• Blend or process the larger pieces of seeds to a paste. Press through a sieve again to separate larger pieces. Continue this process until all the seeds are a smooth paste.
• 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.
• Preheat oven to 300 degrees. Wrap tortillas in foil or a damp dish cloth and heat in 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.
• Pour Chiltomate sauce over and serve.