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Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.

Ingredients

• 2 large tomatoes, peeled and chopped

• 1 habanero chile, stem and seeds removed

• 1 tablespoon dried epazote

• 2 cups chicken broth

• 1 small onion, chopped

• 2 tablespoons vegetable oil, divided

• 1 cup toasted pumpkin seeds, finely ground

• 8 corn tortillas

• 6 hard-cooked eggs, peeled and chopped

Instructions

Combine the tomatoes, chile, epazote, and broth in a saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove and strain, saving both the tomatoes and the broth.

Heat one-half of the oil in a skillet and saute until hot and add to the tomato mixture. Place the mixture in a blender or food processor and puree until smooth. Saute the sauce in the remaining oil for 5 minutes.

Heat the tomato broth in a another skillet and slowly stir in the seeds. Simmer until the mixture thickens and is the consistency of thick cream, stirring constantly. Be very careful that the sauce does not boil or it may curdle.

Dip the tortillas in the warm pumpkin seed sauce to coat and soften. Place some of the chopped eggs in the center, roll up, and place on a platter. Pour the remaining pumpkin seed sauce over the top, then the tomato sauce, and serve.

Note: If your tortillas are stiff, heat some vegetable oil until very hot and dip the tortillas in the oil for a couple of seconds. Drain on paper towels.

I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to “jack-up” the heat level. Note: This recipe requires advance preparation.

Ingredients

• 12 hard-cooked eggs, peeled

• 4 jalapeño chiles, cut in half, stem and seeds removed or substitute habanero chiles

• 1 tablespoon kosher or pickling salt

• 1½ cups white vinegar

• ½ cup water

• 1 tablespoon commercial pickling spice

• 1 tablespoon pickled beet liquid, optional

• 1 teaspoon white peppercorns, crushed

• 1 bay leaf

• ½ teaspoons allspice, crushed

Instructions

Put the eggs and chiles in a clean glass jar.

Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs.

Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration.

To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.