Egg Tacos With Pumpkin-Seed And Tomato-Habanero Sauces
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For pumpkin-seed sauce: Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes
2
Transfer to blender
3
Add 2 3/4 cups broth
4
Blend until smooth, scraping down sides of blender occasionally
5
Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt
6
Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes
7
Transfer to blender
8
Add 2 3/4 cups broth
9
Blend until smooth, scraping down sides of blender occasionally
10
Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt
11
For tomato-habañero sauce: Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil
12
Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes
13
Transfer tomato mixture to processor and puree
14
Season to taste with salt
15
(Sauces can be made 1 day ahead
16
Cover separately; chill
17
) Preheat oven to 325°F
18
Pour additional vegetable oil into medium skillet to depth of 1/4 inch
19
Heat oil over medium-low heat
20
Fry 1 tortilla in oil just until soft, about 1 minute
21
Transfer to baking sheet
22
Pat with paper towels to absorb excess oil
23
Repeat with remaining tortillas, adding more oil to skillet if needed
24
Rewarm pumpkin-seed sauce; remove from heat
25
Dip 1 tortilla into sauce; transfer to plate
26
Spoon 2 tablespoons chopped egg into center
27
Roll up to enclose egg
28
Place taco, seam side down, in 13x9x2-inch glass baking dish
29
Repeat dipping and filling remaining tortillas
30
Cover dish with foil
31
Bake tacos until heated through, about 30 minutes
32
Rewarm tomato-habañero sauce and remaining pumpkin-seed sauce
33
Transfer 2 tacos to each of 6 plates
34
Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos
35
Sprinkle with grated eggs and serve
36
*Also known as pepitas
37
Available at Latin American markets, natural foods stores and many supermarkets
38
Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil
39
Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes
40
Transfer tomato mixture to processor and puree
41
Season to taste with salt
42
(Sauces can be made 1 day ahead
43
Cover separately; chill
44
) Preheat oven to 325°F
45
Pour additional vegetable oil into medium skillet to depth of 1/4 inch
46
Heat oil over medium-low heat
47
Fry 1 tortilla in oil just until soft, about 1 minute
48
Transfer to baking sheet
49
Pat with paper towels to absorb excess oil
50
Repeat with remaining tortillas, adding more oil to skillet if needed
51
Rewarm pumpkin-seed sauce; remove from heat
52
Dip 1 tortilla into sauce; transfer to plate
53
Spoon 2 tablespoons chopped egg into center
54
Roll up to enclose egg
55
Place taco, seam side down, in 13x9x2-inch glass baking dish
56
Repeat dipping and filling remaining tortillas
57
Cover dish with foil
58
Bake tacos until heated through, about 30 minutes
59
Rewarm tomato-habañero sauce and remaining pumpkin-seed sauce
60
Transfer 2 tacos to each of 6 plates
61
Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos
62
Sprinkle with grated eggs and serve
63
*Also known as pepitas
64
Available at Latin American markets, natural foods stores and many supermarkets