Mexican Enchiladas
- 1 cup pumpkin seeds
- 18 small sized white corn tortillas
- 6 eggs
- 2 cups chicken stock
- 1 sprig of epazote
- Lard for frying
- Salt
Cook eggs for five minutes and then cool under cold water. Peel and chop. Brown seeds lightly and blend with epazote and a splash of water.
In a saucepan, fry the seed paste, add salt and two cups of chicken stock. Bathe tortillas in the sauce and roll them up after filling with chopped egg. Place side by side and cover with the same salsa and remaining chopped egg. Serve with lettuce, radish and Habanero chili.
