Name: Stuffed Tortillas with Two Sauces
Cook time: 1 1/4 hours
Total time: 1 3/4 hours
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 pounds tomatoes, quartered; 3 tablespoons vegetable oil, divided; 1/2 cup water; 1/2 cup chopped white onion; 1 garlic clove; 1 teaspoon cider vinegar, or to taste; 1/2 to 1 fresh habanero chile, with seeds; 2 cups raw green (hulled) pumpkin seeds; 4 cups water; 6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried; 2 tablespoons chopped white onion; 1 garlic clove; 1 pound zucchini (3 medium), cut into 1/2-inch cubes; 1 cup chopped white onion; 1 cup plus 2 tablespoons vegetable oil, divided; 4 hard-boiled large eggs, chopped; 12 corn tortillas; Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling

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Stuffed Tortillas with Two SaucesRomulo Yanes

Papadzules con calabacitas

We added zucchini to the eggs in this favorite from the Yucatán Peninsula. It's one of Mexico's great vegetarian dishes.

Cooks' note:

Sauces can be made 1 day ahead and chilled, uncovered, until cool, then covered. Warm pumpkin-seed sauce before dipping tortillas.

Recipe notes

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