Yucatan Recipe: PAPATZUL -Egg-stuffed tortillas in a pumpkin seed sauce..this is also Gluten-free

                       Papatzul
Now this is something completely different and very very tasty.....

This recipe serves 6-8


1 cup shelled pumpkin seeds raw(about 4ozs)
1 x 4ozs chopped green chilies rinsed and drained
1/2 tsp dried epazote or oregano
1/4 tsp salt
1 1/2 cups water

12 x 6inch corn tortillas
 1 x16ozs canned tomatoes in their juice
1 cup minced onion
2 tsp cornstarch
1 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
2 tbsp neutral oil
6 hard boiled eggs chopped

preheat oven 350F

Toast the pumpkin seeds on a dry cookie pan for 20 mins then place in a coffee/spice grinder and grind  to a coarse blend.

In  a small saucepan, heat the dried herb, 1/4 tsp salt, chilies and water with the ground pumpkin seeds, do not boil.
Cook for 20 mins and cover to keep warm..remove from heat.

Wrap the tortillas tightly in foil and place in oven  350F for 15 mins to warm up.

In a blender place the tomatoes, onion, cornstarch, salt, sugar, ground pepper; pour into another saucepan and add the oil..cook until thick and bubbly.

Season the eggs with salt & pepper.
Then Spread about 2 tsp pumpkin paste on a tortilla.
top with 2 . chopped egg, roll up and place seam side down in a greased  13 x 9x 2 inch ovenproof dish. Fill the dish with rolled filled tortillas then;
pour remaining pumpkin seed sauce over the tortillas.
Top with the tomato sauce mix.
Bake tightly covered on a cookie sheet 20-25 mins or until hot..serve like enchiladas with some steamed rice.