Yucatan Tortillas with Egg and Pumpkin Seed Sauce

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A classic Mayan dish from the Yucatan Peninsula, these soft corn tortillas are dipped in a creamy toasted pumpkin seed sauce, rolled around slices of hard-boiled egg, and topped with a fiery tomato-habanero salsa. Garnished with crumbly cheese and onion, it's a vibrant, earthy breakfast or lunch plate that has been served in Merida homes for generations.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 5 gSugar
• 18 gProtein
• 610 mgSodium
• 540 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 20 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Pumpkin Seed Sauce

• 1 cup raw hulled pumpkin seeds (pepitas)
• 2 cups chicken or vegetable broth, warm
• 1/2 small white onion, roughly chopped
• 1 garlic clove
• 1/4 cup fresh cilantro leaves and tender stems
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, plus more to taste

For the Tomato-Habanero Salsa

• 3 Roma tomatoes
• 1 habanero pepper, stemmed and seeded
• 1/4 small white onion
• 1 garlic clove, peeled
• 1 tablespoon vegetable oil
• 1/4 teaspoon kosher salt

For Assembly

• 8 corn tortillas
• 4 large hard-boiled eggs, peeled and sliced into quarters
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro

Directions

1. Toast the pumpkin seeds in a dry skillet over medium heat, shaking the pan often, until they pop and turn golden, about 4 to 5 minutes; transfer to a blender.
2. Add the warm broth, onion, garlic, cilantro, olive oil, and salt to the blender with the seeds and puree until very smooth, about 1 minute. Strain through a fine-mesh sieve into a saucepan, pressing on the solids, and keep warm over low heat.
3. Char the tomatoes, habanero, onion, and garlic directly over a gas flame or under a hot broiler until blackened in spots, about 6 to 8 minutes.
4. Transfer the charred vegetables to a blender with 1/4 cup water and the salt, and blend until smooth. Heat the oil in a small skillet over medium heat, pour in the salsa, and simmer for 5 minutes, adjusting seasoning.
5. Warm the tortillas one at a time in a dry skillet for about 10 seconds per side to make them pliable without crisping, then keep them stacked under a clean kitchen towel.
6. Working one tortilla at a time, dip both sides fully into the warm pumpkin seed sauce, lay it flat, and arrange two or three egg slices down the center.
7. Roll each tortilla tightly around the egg and place seam-side down on a warm plate; repeat with the remaining tortillas and eggs.
8. Spoon a generous amount of the tomato-habanero salsa over the rolled tortillas, then shower with queso fresco, diced red onion, and fresh cilantro.
9. Serve immediately while warm, with extra pumpkin seed sauce passed at the table for dipping.

Cook’s Notes

• Always toast the pepitas until they just begin to pop; under-toasted seeds taste grassy and over-toasted ones turn bitter.
• For a creamier pumpkin seed sauce, soak the toasted seeds in the warm broth for 10 minutes before blending.
• Leave the habanero seeds and membranes in if you want true Yucatecan heat; remove them for a milder salsa.
• Use day-old tortillas if possible as they roll without cracking better than fresh ones.
• Leftover pumpkin seed sauce keeps for 3 days refrigerated and is wonderful drizzled over roasted vegetables or grilled fish.

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