- 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.