papadzules
These authentic Mayan stuffed tortillas have an unusual filling, hard-boiled eggs. This recipe uses a pumpkin seed sauce, however some people use other types of squash seeds.
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yield
serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For papadzules
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12corn tortillas
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8 lghard-boiled eggs, coarsely chopped
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2 lgonions, one peeled and coarsely chopped the other one halved
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6 mdtomatoes, coarsely chopped
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2serrano chiles, roasted, seeded and skins removed
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1 Tbspmexican oregano
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7 clovegarlic, peeled
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salt to taste
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1 Tbsplard
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3 cfresh, raw pumpkin seeds, hulled
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1jalapeno
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2sprigs of fresh epazote
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4 cchicken stock (2 cans)
How To Make papadzules
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1First prepare the seeds by lightly toasting them in a hot pan for 5-7 minutes. Do not brown too much or the seeds will lose the green color.
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2Blend the warmed seeds in a blender or food processor until a paste forms. Press through a sieve to separate larger pieces.
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3Blend or process the larger pieces of seeds to a paste. Press through a sieve again to separate larger pieces. Continue this process until all the seeds are a smooth paste.
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4Bring chicken broth to a boil and add in the 2 onion halves, 3 cloves of garlic, jalapeno, and a sprig of epazote. Simmer for 20 minutes to season broth. Strain the broth and discard herbs and vegetables.
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5Preheat oven to 300 degrees. Wrap tortillas in foil or a damp dish cloth and heat in oven until warm.
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6In a hot pan add vegetable oil or lard and heat over medium heat. Add in tomatoes, 4 cloves of garlic, chopped onion, oregano, roasted serrano chiles and salt. Cook until the tomatoes release there juices forming a sauce.
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7Sprinkle 3 tablespoons of water into the pumpkin seed paste. Use your fingers to press the mixture until oil forms on the surface. Tilt the bowl and drain the oil into a separate smaller bowl. Continue to squeeze out 2-3 tablespoons of oil.
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8Mix the rest of the water into the seed mixture and warm over lowest heat, do not boil. If sauce becomes coagulated, re-blend with 2 tablespoons liquid until smooth.
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9Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle.
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10Roll up like an enchilada and place seam side down in the dish. Repeat with three stuffed tortillas on each plate.
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11Pour remaining sauce over the top. Then pour the tomato salsa over the middle of the tortillas and topping with a sprinkle of the chopped egg.
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12Immediately before serving, drizzle green oil over the pumpkin seed sauce in little pools. The oil will re-absorb into the sauce, so do this at the absolute last minute before serving.
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13Pour Chiltomate sauce over and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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