Papadzules

About this recipe

Papadzules are a uniquely Yucatecan dish: soft tortillas filled with chopped hard-boiled egg, bathed in a vivid green sauce made from ground pumpkin seeds, and finished with a drizzle of tomato sauce. A pre-Hispanic recipe from the Mayan tradition and one of the Yucatan's culinary treasures.

1. 1

   Cuece the eggs durante 12 minutes en water hirviendo. Enfría, pela y pica finely.

   
2. 2

   Tuesta the pumpkin seeds en un comal (griddle) seco over medium heat, moviéndolas constantemente until se inflen y doren ligeramente (5 minutes).

   

   💡 No the quemes; se amargan rápidamente.

3. 3

   Blend the toasted pumpkin seeds with 400 ml of hot water and the epazote leaves until you have a thick, creamy green sauce. Strain if necessary.

   
4. 4

   Char the tomatoes and habanero chilli on the comal. Blend until you have a red salsa. Strain and set aside.

   
5. 5

   Heat the pepita sauce in a frying pan over low heat (it must not boil or it will split). Pass the tortillas through the sauce to soak them.

   
6. 6

   Fill each tortilla with chopped egg, roll them up and arrange them on a plate. Drench with more pumpkin seed salsa and decorate with lines of red tomato sauce on top.