Raven Higheagle


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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15 Min
30 Min
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corn tortillas
8 large
hard-boiled eggs, coarsely chopped
2 large
onions, one peeled and coarsely chopped the other one halved
6 medium
tomatoes, coarsely chopped
serrano chiles, roasted, seeded and skins removed
1 Tbsp
mexican oregano
7 clove
garlic, peeled
salt to taste
1 Tbsp
3 c
fresh, raw pumpkin seeds, hulled
sprigs of fresh epazote
4 c
chicken stock (2 cans)

How to Make Papadzules


  • 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.
  • 2Blend the warmed seeds in a blender or food processor until a paste forms.

    Press through a sieve to separate larger pieces.
  • 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.
  • 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.
  • 5Preheat oven to 300 degrees.

    Wrap tortillas in foil or a damp dish cloth and heat in oven until warm.
  • 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.
  • 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.
  • 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.
  • 9Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle.
  • 10Roll up like an enchilada and place seam side down in the dish. Repeat with three stuffed tortillas on each plate.
  • 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.
  • 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.
  • 13Pour Chiltomate sauce over and serve.

Printable Recipe Card

About Papadzules

Course/Dish: Eggs, Gravies, Other Snacks
Main Ingredient: Eggs
Regional Style: Mexican

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