Yucatecan Pumpkin Seed Enchiladas with Egg

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Soft corn tortillas are dipped in a silky, toasted pumpkin seed sauce, rolled around slices of hard-boiled egg, then blanketed in a quick roasted tomato sauce and a drizzle of crema. This classic Yucatecan breakfast feels rich and nutty, with a gentle warmth from habanero and the herbaceous lift of epazote. Garnish with crumbled queso fresco and fresh herbs for an authentic finish.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 34 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 5 gSugar
• 22 gProtein
• 640 mgSodium
• 720 mgPotassium
• 210 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pumpkin seed sauce

• 1 1/2 cups raw shelled pumpkin seeds (pepitas)
• 2 plum tomatoes, halved
• 1/2 small white onion, in chunks
• 1 garlic clove
• 1 small habanero pepper, stemmed and seeded
• 1 1/4 cups warm chicken or vegetable stock
• 1 small sprig fresh epazote (optional)
• 1/2 tsp kosher salt

For the tomato sauce

• 3 plum tomatoes, halved
• 2 tbsp chopped white onion
• 1 garlic clove
• 1 tbsp vegetable oil
• 1 small habanero, stemmed and seeded
• 1/4 tsp kosher salt

For the enchiladas

• 8 (6-inch) white corn tortillas
• 4 large eggs, hard-boiled and sliced into rounds
• 2 tbsp vegetable oil
• 3/4 cup Mexican crema or sour cream
• 1/2 cup crumbled queso fresco or mild feta
• 2 tbsp finely chopped chives or cilantro, plus more for serving

Directions

1. Toast the pumpkin seeds in a dry skillet over medium heat, stirring often, until puffed and lightly browned, about 4 to 5 minutes; transfer to a blender. Char the tomato halves, onion, garlic, and habanero in the same skillet until blackened in spots, about 5 minutes.
2. Add the roasted vegetables, stock, epazote, and salt to the blender with the pepitas. Blend on high, gradually adding more warm stock if needed, until completely smooth and silky; strain into a saucepan and keep warm over low heat.
3. Make the tomato sauce: finely blend the 3 plum tomatoes with the onion and garlic. Heat the oil in a small saucepan, pour in the tomato mixture, add the habanero and salt, and simmer until thickened, about 8 minutes; keep warm.
4. Heat the oil in a skillet over medium heat. Dip each tortilla briefly in the warm pumpkin sauce to coat both sides, then fry in the oil for 8 to 10 seconds per side just until pliable; drain on a plate.
5. Slice the hard-boiled eggs into thick rounds and place a few slices down the center of each tortilla. Roll up like an enchilada and place seam-side down on a warm serving plate.
6. Spoon the warm pumpkin seed sauce over the rolled enchiladas, then top with the tomato sauce. Drizzle with crema and scatter the queso fresco and chives on top.
7. Serve immediately while warm, with extra pumpkin seed sauce and your favorite hot salsa alongside.

Cook’s Notes

• Traditional papadzules skip the crema; add it only on the second or third serving if you prefer a more classic presentation.
• For a deeper flavor, swap half of the pumpkin seeds for toasted sesame seeds, a common home-cook shortcut in the Yucatan.
• Briefly dipping the tortilla in the pepita sauce before frying prevents cracking and gives every bite a luxurious, nutty base.
• If pepitas are unavailable, you can use hulled raw pumpkin seeds; unroasted sunflower seeds also work in a pinch but change the flavor.
• Top with pickled red onions or a few dashes of your favorite habanero hot sauce for a bright, spicy contrast.

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