Egg Tacos with Pumpkin-Seed and Tomato-Habanero Sauces

Name: Egg Tacos with Pumpkin-Seed and Tomato-Habanero Sauces
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 6-inchs 5- to 6-inch corn tortillas; 0 seeded habañero chili; 8 hard-boiled eggs, peeled, 6 chopped, 2 finely grated; 651 milliliters (or more) canned low-salt chicken broth; 3 fresh oregano sprigs; 6 larges plum tomatoes, halved; 591 milliliters shelled pumpkin seeds; 2 Tbsps vegetable oil; 6 servings Additional vegetable oil; 2 Tbsps water

Egg Tacos with Pumpkin-Seed and Tomato-Habanero Sauces is a gluten free, dairy free, and vegetarian main course. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 41g of fat, and a total of 557 calories. This recipe serves 6. This recipe is typical of Mexican cuisine. Head to the store and pick up corn tortillas, habañero chili, additional vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes.

Ingredients you will need

Seeds

Pop

Equipment you will use

Frying Pan

Transfer to blender.

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Blender

Add 2 3/4 cups broth. Blend until smooth, scraping down sides of blender occasionally. Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt.

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Mayonnaise

Broth

Sauce

Salt

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Blender

Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil. Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes.

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Tomato

Oregano

Chili Pepper

Water

Cooking Oil

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Sauce Pan

Transfer tomato mixture to processor and puree. Season to taste with salt. (Sauces can be made 1 day ahead. Cover separately; chill.)

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Tomato

Salt

Preheat oven to 325°F.

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Oven

Pour additional vegetable oil into medium skillet to depth of 1/4 inch.

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Vegetable Oil

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Frying Pan

Heat oil over medium-low heat. Fry 1 tortilla in oil just until soft, about 1 minute.

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Tortilla

Cooking Oil

Transfer to baking sheet. Pat with paper towels to absorb excess oil. Repeat with remaining tortillas, adding more oil to skillet if needed.

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Tortilla

Cooking Oil

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Baking Sheet

Paper Towels

Frying Pan

Rewarm pumpkin-seed sauce; remove from heat. Dip 1 tortilla into sauce; transfer to plate. Spoon 2 tablespoons chopped egg into center.

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Tortilla

Pumpkin

Dip

Egg

Roll up to enclose egg.

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Roll

Egg

Place taco, seam side down, in 13x9x2-inch glass baking dish. Repeat dipping and filling remaining tortillas. Cover dish with foil.

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Tortilla

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Glass Baking Pan

Aluminum Foil

Bake tacos until heated through, about 30 minutes. Rewarm tomato-habañero sauce and remaining pumpkin-seed sauce.

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Pumpkin

Tomato

Sauce

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Oven

Transfer 2 tacos to each of 6 plates. Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos.

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Tomato Sauce

Pumpkin

Sauce

Sprinkle with grated eggs and serve.

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Egg

*Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.

Ingredients you will need

Pumpkin Seeds

Equipment

Ingredients

Servings:

126-inchs

5- to 6-inch corn tortillas 0

seeded habañero chili 8

hard-boiled eggs, peeled, 6 chopped, 2 finely grated 651milliliters

(or more) canned low-salt chicken broth 3

fresh oregano sprigs 6larges

plum tomatoes, halved 591milliliters

shelled pumpkin seeds 2Tbsps

vegetable oil 6servings

Additional vegetable oil 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.