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Tortillas rolled around hard-boiled eggs and bathed in a pumpkin seed sauce with tomato salsa. This vegetarian Yucatán classic is high in protein and showcases ancient Mayan culinary traditions.
Hard-boil the eggs: Place eggs in a saucepan of cold water, bring to a boil over medium heat, then simmer gently for 10 minutes. Cool in ice water, peel, and slice.
Prepare the pumpkin seed sauce: Toast pumpkin seeds in a dry skillet over medium heat until aromatic, about 3–5 minutes with frequent stirring; do not burn. Blend with fresh cilantro, salt, and vegetable broth until smooth and creamy.
Roast tomatoes and onion: Place tomatoes and sliced onion under broiler or on a hot skillet. Cook for 5–7 minutes, turning to char all sides. Blend with jalapeño and pepper to make a salsa.
Warm tortillas: Heat tortillas on a skillet over medium heat for 30 seconds per side to make them pliable, preventing cracking when rolled.
Assemble: Place egg slices inside each tortilla, roll up tightly, lay seam-side down in a dish. Pour pumpkin seed sauce generously over the tortillas, followed by tomato salsa just before serving.
