For this traditional recipe, you can also scramble the eggs instead of hard-boiling and even add sausage or ham to create a more robust little taco great for breakfast, lunch or dinner. The tacos roll up into little torpedoes and can be messy, so eat with a fork or by hand, and keep towels within reach!
Ingredients
Have on hand
- •10 hard-boiled or scrambled eggs
- •24 corn tortillas
For the pepita sauce
- •16 oz green, hulled pumpkin seeds
- •1/2 white onion
- •2 cup chicken broth
For the tomato sauce
- •4 tomatoes, seeded and chopped
- •1 tsp vegetable oil
- •1 small onion, chopped
- •1 habanero or jalapeno chili pepper, whole
- •Salt, to taste
- •Pepper, to taste
Preparation
Peel and chop the eggs or scramble them up and sauté. Set aside with the tortillas.
Make the pepita sauce:
Toast the seeds on a baking sheet at 350 degrees F. for about 20 minutes or until just before they get brown. You want them to stay a nice green color.
In a pot, bring chicken broth and onion to a boil over medium heat. Strain.
Pulverize the seeds in a blender or food processor (or a hand grinder if you have one!). Add 1/4 cup of the strained broth to the ground seeds and make a paste. Add the remaining broth bit by bit until it’s creamy.
Make the tomato sauce:
Puree the chopped tomatoes in your blender or food processor. Heat the vegetable oil in a skillet over medium heat and sauté the other onion. Add the tomato puree, the chile pepper and salt and pepper. Simmer for about 15 minutes.
Put it all together:
Heat the pepita sauce over low heat until thick and creamy. Slap the tortillas on a griddle or comal to heat them up. You have the option to quickly dip them in the sauce which I’ve seen done a few times, but I prefer just filling the tortillas with the egg and then adding some of the pepita sauce on top, then rolling it all up. Place your rolled tortillas on a platter, then pour the tomato sauce over it all. Garnish with cilantro or epazote.
