Yucatecan enchiladas filled with egg in a vibrant pumpkin seed sauce.
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.
History & Origin
Papadzules are one of the oldest dishes in Mayan cuisine, with records dating back to before the Spanish Conquest. Their name in Maya means 'food of the lords' (papa: food, dzul: lord or foreigner), as it was a dish served to nobility. The pumpkin seed sauce is of purely pre-Hispanic origin, and the use of hard-boiled egg as a filling makes it a dish that could be prepared without meat. Today it is an emblematic Lenten dish in Yucatán and a favorite in regional cuisine restaurants.
Estimated cost
$10.39
Total cost
$2.60
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
497
Calories
24g
Protein
38g
Carbohydrates
24g
Fat
4g
Fiber
890mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cuece the eggs durante 12 minutes en water hirviendo. Enfría, pela y pica finely.
- 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
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
Char the tomatoes and habanero chile on the comal. Blend until you have a red salsa. Strain and set aside.
- 5
Heat the pepita sauce in a skillet over low heat (it must not boil or it will split). Pass the tortillas through the sauce to soak them.
- 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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