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

For pumpkin-seed sauce

• 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

For filling and tortillas

• 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

Description

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.

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