STUFFED TORTILLAS WITH TWO SAUCES

Stuffed Tortillas with Two Sauces image

Categories Blender Egg Garlic Onion Tomato Bake Broil Fry Vegetarian Cinco de Mayo Lunch Hot Pepper Zucchini Summer Tortillas Seed Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 21

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Ingredients

For tomato sauce
1 1/2 pounds tomatoes, quartered
3 tablespoons vegetable oil, divided
1/2 cup water
1/2 cup chopped white onion
1 garlic clove
1 teaspoon cider vinegar, or to taste
1/2 to 1 fresh habanero chile, with seeds
For pumpkin-seed sauce
2 cups raw green (hulled) pumpkin seeds
4 cups water
6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried
2 tablespoons chopped white onion
1 garlic clove
For filling and tortillas
1 pound zucchini (3 medium), cut into 1/2-inch cubes
1 cup chopped white onion
1 cup plus 2 tablespoons vegetable oil, divided
4 hard-boiled large eggs, chopped
12 corn tortillas
Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling

Steps:

Make tomato sauce:
Preheat broiler.
Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
Make pumpkin-seed sauce:
Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
Make filling:
Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
Fry and fill tortillas:
Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
Cover with foil and bake until heated thourough, 15 to 20 minutes.
Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.