This is inspired from a pre-hispanic Mayan recipe called the Papadzules. Traditionally boiled eggs are stuffed inside a corn tortilla served on a bed pumpkin seed sauce and topped with a tomato salsa.I have made a variation of it with Cashews and red bell peppers sauce on bottom and a roasted tomato salsa on top.Makes a very versatile and fancy vegetarian dish for egg lovers.
Ingredients:
1/4 cup toasted cashew nuts
1 red bell pepper chopped
1 clove roasted garlic
1 habanero chili
6 corn tortillas
4 eggs hard boiled
1 tablespoon Roasted Tomato Salsa(pan roast or broil tomatoes, garlic,onion and jalapeno till charred lightly, peel skin off jalapeno and blend in food processor until coarse)
1/2 teaspoon chipotle pepper powder
1 1/2 tablespoons sour cream
salt to taste
1 tablespoon pumpkin seeds/cashew nuts toasted and chopped(optional)
6 spears asparagus (optional)
1 teaspoon oil
pepper to taste
Procedure:
1.Boil Red bell pepper in water and salt along with habanero chili and let cool.Remove the habanero and blend into a smooth paste with the cashews and garlic clove,adjust salt.
3.Place sauce on the bottom of a plate.
4.Chop the eggs in a bowl and add the sour cream and chipotle powder and salt and mix gently to combine.You can also add the chopped nuts to this mixture for a little texture.
5.Heat some oil in a pan and roast asparagus for about 3 minutes, season with salt and pepper.
6.Now take a tortilla and place a tablespoon of the egg mixture in center fold into a roll and place it on the bed of cashew sauce, flap side down, repeat for other 2 tortillas.
7.Drizzle a tablespoon to roasted tomato salsa on top and then place the asparagus spears on top.
Tips:
This recipe is originally made with pumpkin seeds and no red bell peppers, you can use pumpkin seed with some cream if you like.
| Preparation time | 30 minutes |
| Serves | 2 |
| Serving Size | 1/2 recipe |
| Calories Per Serving | Approximately 444 per serving |
| Difficulty | Easy |
Ingredients:
1/4 cup toasted cashew nuts
1 red bell pepper chopped
1 clove roasted garlic
1 habanero chili
6 corn tortillas
4 eggs hard boiled
1 tablespoon Roasted Tomato Salsa(pan roast or broil tomatoes, garlic,onion and jalapeno till charred lightly, peel skin off jalapeno and blend in food processor until coarse)
1/2 teaspoon chipotle pepper powder
1 1/2 tablespoons sour cream
salt to taste
1 tablespoon pumpkin seeds/cashew nuts toasted and chopped(optional)
6 spears asparagus (optional)
1 teaspoon oil
pepper to taste
Procedure:
1.Boil Red bell pepper in water and salt along with habanero chili and let cool.Remove the habanero and blend into a smooth paste with the cashews and garlic clove,adjust salt.
3.Place sauce on the bottom of a plate.
4.Chop the eggs in a bowl and add the sour cream and chipotle powder and salt and mix gently to combine.You can also add the chopped nuts to this mixture for a little texture.
5.Heat some oil in a pan and roast asparagus for about 3 minutes, season with salt and pepper.
6.Now take a tortilla and place a tablespoon of the egg mixture in center fold into a roll and place it on the bed of cashew sauce, flap side down, repeat for other 2 tortillas.
7.Drizzle a tablespoon to roasted tomato salsa on top and then place the asparagus spears on top.
Tips:
This recipe is originally made with pumpkin seeds and no red bell peppers, you can use pumpkin seed with some cream if you like.
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