Enchiladas with Huasteca-Style Green Pepián

In Veracruz’s northeastern huasteca region, the term “enchiladas” usually refers, not to the rolled and filled versions you have probably encountered elsewhere, but to a minimalist dish consisting of tortillas dipped in a chile sauce and folded in half sans filling. Virginia Villalón, chef-owner of Doña Virginia restaurant in Pánuco, serves several versions for breakfast. I am especially fond of this pumpkin-seed sauce example.