A typical dish from the Yucatan Peninsula of Mexico, made with a wonderful creamy sauce of ground pumpkin seeds. Paptzules are similar to enchiladas in that they are filled and rolled tortillas smothered in a sauce that has chiles in it but is not necessarily very spicy.

Ingredients for Papatzul

• 3 cups hulled pumpkin seeds (pepitas)
• 6 serrano chiles
• 1 sprig epazote (or 2 tsp dry)
• 3 cups hot water
• 24 corn tortillas
• 12 hard cooked eggs

Pulverize the pepitas in a blender. Add seeded chiles and epazote and blend again. Place in a pan and add hot water gradually, stirring. Do not boil. Bring to a bare simmer and cook until sauce is like cream. Dip tortillas in sauce, fill with sliced or chopped eggs, roll, place in a baking dish and cover with remaining sauce. Place in oven until just heated through.