Stuffed Tortillas with Two Sauces

Name: Stuffed Tortillas with Two Sauces
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon cider vinegar, or to taste; 12 corn tortillas; 6 Tbsps chopped fresh epazote leaves or 1 tablespoon dried; 6 servings Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling; 1 garlic clove; 1 to 1 fresh habanero chile, with seeds; 4 larges hard-boiled large eggs, chopped; 473 milliliters raw green (hulled) pumpkin seeds; 680 grams tomatoes, quartered; 237 milliliters vegetable oil, divided; 946 milliliters water; 237 milliliters chopped white onion; 454 grams zucchini (3 medium), cut into 1/2-inch cubes

Stuffed Tortillas with Two Sauces is a gluten free, dairy free, and vegetarian side dish. This recipe serves 6. One serving contains 374 calories, 16g of protein, and 21g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, corn tortillas, pumpkin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Baking Pan

Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).

Ingredients you will need

Tomato

Vinegar

Garlic

Chili Pepper

Onion

Water

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pumpkin Seeds

Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a bowl to cool slightly.

Equipment you will use

Bowl

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.

Ingredients you will need

Pumpkin Seeds

Epazote

Garlic

Onion

Water

Salt

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Zucchini

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add eggs, gently tossing to combine.

Ingredients you will need

Egg

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

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.

Ingredients you will need

Tortilla

Pumpkin