Serves 8 portions
Ingredients
– 350 gr. ground squash seed
– 1 Sprig of Epazote
– 2 tsp. consomme
– 2 cups of Water
– 10 boiled eggs chopped in quarters
– 24 Tortillas
– Salt
Preparation:
Dilute the squash seed with the consomme and a little water, and heat with the epazote, salt then make the sauce by blending the consomme, salt and then cook with the epazote.
Make the egg tacos, dipping the tortilla first in the ground squash seed, then cover with the sauce.
ADD OR SERVE WITH KANKUN SAUCE AND WALA!!