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Corn tortillas filled with hard-boiled eggs and bathed in a silky pumpkin seed sauce are a Yucatecan classic. This vegetarian, high protein dish is a healthy option perfect for calorie deficit plans.
Place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes. Cool the eggs in ice water, peel, and chop them coarsely.
In a dry skillet over medium heat, toast the pumpkin seeds, stirring constantly, until puffed and lightly golden but not browned (about 4 minutes). Allow to cool.
Blend the toasted pumpkin seeds with 1 cup water, Anaheim pepper, and half the white onion until you have a thick, smooth paste; add more water for a pourable sauce consistency.
Heat olive oil over medium-low heat in a saucepan. Add the pumpkin seed mixture, salt, and cook gently for 5 minutes, stirring to prevent sticking. Adjust seasoning.
Warm each tortilla briefly on a dry skillet over medium heat, then fill them with chopped egg and roll closed. Arrange on a platter. Spoon the hot pumpkin seed sauce generously over the tortillas. Garnish with remaining onion (sliced) and fresh cilantro.
