Egg Tacos With Pumpkin Seed And Tomato Habanero Sauces Recipes

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EGG TACOS WITH PUMPKIN-SEED AND TOMATO-HABANERO SAUCES



Egg Tacos with Pumpkin-Seed and Tomato-Habanero Sauces image

Categories     Egg     Herb     Tomato     Appetizer     Bake     Lunch     Hot Pepper     Summer     Tortillas     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 12

For pumpkin-seed sauce
2 1/2 cups shelled pumpkin seeds*
2 3/4 cups (or more) canned low-salt chicken broth
For tomato-habañero sauce
6 large plum tomatoes, halved
2 tablespoons vegetable oil
2 tablespoons water
3 fresh oregano sprigs
1/4 seeded habañero chili
Additional vegetable oil
12 5- to 6-inch corn tortillas
8 hard-boiled eggs, peeled, 6 chopped, 2 finely grated

Steps:

  • For pumpkin-seed sauce:
  • Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes. Transfer to blender. Add 2 3/4 cups broth. Blend until smooth, scraping down sides of blender occasionally. Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt.
  • For tomato-habañero sauce:
  • Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil. Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes. Transfer tomato mixture to processor and puree. Season to taste with salt. (Sauces can be made 1 day ahead. Cover separately; chill.)
  • Preheat oven to 325°F. Pour additional vegetable oil into medium skillet to depth of 1/4 inch. Heat oil over medium-low heat. Fry 1 tortilla in oil just until soft, about 1 minute. Transfer to baking sheet. Pat with paper towels to absorb excess oil. Repeat with remaining tortillas, adding more oil to skillet if needed.
  • Rewarm pumpkin-seed sauce; remove from heat. Dip 1 tortilla into sauce; transfer to plate. Spoon 2 tablespoons chopped egg into center. Roll up to enclose egg. Place taco, seam side down, in 13x9x2-inch glass baking dish. Repeat dipping and filling remaining tortillas. Cover dish with foil.
  • Bake tacos until heated through, about 30 minutes. Rewarm tomato-habañero sauce and remaining pumpkin-seed sauce. Transfer 2 tacos to each of 6 plates. Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos. Sprinkle with grated eggs and serve.
  • *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.

EASY EGG TACOS



Easy Egg Tacos image

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 20m

Yield 4

Number Of Ingredients 15

2 teaspoons vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4 large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

Steps:

  • In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
  • In a small bowl or measuring cup, whisk eggs, salt and pepper.
  • Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
  • Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g

PUMPKIN TACOS



Pumpkin Tacos image

Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.

Provided by Gabrielle in DC

Categories     Main Dishes     Taco Recipes     Vegetarian Taco Recipes

Time 32m

Yield 12

Number Of Ingredients 10

2 tablespoons vegetable oil
2 cups cubed fresh pumpkin
½ cup vegetable stock
1 tablespoon ground cumin
salt and ground black pepper to taste
12 flour or corn tortillas, warmed
¾ cup diced fresh tomato
½ cup diced onion
½ cup diced ripe avocado
3 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 14.9 g, Fat 4.1 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 46.4 mg, Sugar 1.3 g

YUCATáN EGG-STUFFED TORTILLAS WITH PUMPKIN SEED SAUCE



Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce image

Number Of Ingredients 10

Yucatán Tomato Sauce
1 1/4 cups raw shelled pumpkin seeds
corn oil, safflower or canola oil for frying
1 medium white onion, chopped
2 cloves garlic (medium), finely chopped
10 to 12 , fresh epazote, leaves, or 1 teaspoon dried epazote
1 , habanero or serrano chile kimmy, , seeded and veins removed (wear protective gloves)
1 3/4 cups canned fat-free reduced-sodium chicken broth
4 hard-cooked large eggs, peeled and chopped
8 (6- to 7-inch) corn tortillas

Steps:

  • 1. Prepare the tomato sauce. Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes. Reserve on a plate to cool. 2. In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Transfer to a blender. (Save the skillet for later use.) 3. To the blender, add the reserved pumpkin seeds, epazote, chile, and 1/2 cup of the broth. Process to a thick paste. Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce. Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes. Do not boil, or the sauce might curdle. (If it does, blend again.) Cover and reserve in the pan, off heat. 4. Reheat the tomato sauce. In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp. Stack on a plate. To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides. Lay the coated tortilla on a plate. Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter. Repeat until all are dipped, filled, and rolled. To serve, put 2 stuffed tortillas on each of 4 plates. Top with heated tomato sauce. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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  • Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes. Transfer to blender. Add 2 3/4 cups broth. Blend until smooth, scraping down sides of blender occasionally. Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt.
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