Papadzules cocina yucateca

250 gr. ground squash seed
Sprig of Epazote
2 tsp. consomme

Dilute the squash seed with the consomme and a little water, and heat with the epazote, salt and pepper.

8 boiled eggs chopped in quarters
1/4 kg. tortilla
½ kg tomato
150 grs onion
2 tsp consomme
1 chile xcatik or habanero

Make a sauce by blending the tomato, onion, consomme, chile, salt and then cook with the epazote.
Make the egg tacos, dipping the tortilla first in the ground squash seed, then cover with the 2 sauces and serve.

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