Tomatillo Papadzules Recipe

Ingredients For Tomatillo Papadzules Recipe

• 1 cup Pumpkin seeds, toasted and cooled
• 6 ounce Tomatillos, husks removed, chopped
• 0.75 cup Finely chopped red onion
• 1 Fresh habanero chile pepper or 2 fresh jalapeno or serrano chile peppers, stemmed, seeded, and minced
• 2 Cloves garlic, minced
• 0.5 teaspoon Dried savory, crushed
• 0.25 teaspoon Salt
• 14.5 ounce 1 can reduced sodium chicken broth
• 1 tablespoon Vegetable oil
• 0.5 cup Water
• 2 tablespoon 1 snipped fresh cilantro
• 6 Hard cooked eggs, peeled and chopped
• 1 Large tomato, seeded and chopped
• 1 tablespoon Snipped fresh chives
• 6 inch 8 corn tortillas
• 0.5 cup Cebollas encurtidas
• Mexican crema or sour cream
• 0.5 inch 1 red onion, cut into slices
• 0.25 cup Grapefruit juice
• 2 tablespoon Orange juice
• 2 tablespoon Lime juice
• 1 teaspoon Coarse sea salt or kosher salt
• 1 teaspoon Dried mexican oregano, crushed
• 1 Clove garlic, minced
• 0.25 teaspoon Cracked black pepper