Papak-tsul (Mayan Egg-filled Tortillas in Pumpkin Seed Sauce)
Tortillas bathed in pumpkin seed sauce filled with boiled egg — an ancestral Mayan dish.
About this recipe
Papak-tsul - also spelled papadzul - is one of the oldest pre-Hispanic dishes in Yucatecan gastronomy, considered the direct ancestor of all Mexican antojitos. Corn tortillas bathed in a sauce of toasted and ground green pumpkin seeds, filled with chopped hard-boiled egg, topped with roasted tomato salsa and a drizzle of the natural oil released by squeezing the ground seeds: a dish of vivid colours and unique flavours dating back to the classical Maya period.
History & Origin
Papadzul is considered by many food historians to be the oldest dish in Mexican cuisine still prepared in exactly the same way as it was over a thousand years ago. Its name comes from Yucatecan Maya and translates roughly as 'food for lords' or 'nourishment of the nobles', indicating its importance in the culinary hierarchy of Mayan civilisation. The pumpkin seed sauce - toasted green pepitas ground and dissolved in hot water - is entirely pre-Hispanic in origin, as the pumpkin was one of the three sacred crops of Mesoamerica alongside maize and beans. The ritual of squeezing ground seeds by hand to extract their natural green oil, which is then drizzled over the papadzules as a garnish, is a technique passed down through generations unchanged since the classical Maya era. Today, papadzul remains a popular light breakfast or supper in Yucatán, appearing on the menus of the finest traditional Yucatecan restaurants as well as the humblest market stalls.
Estimated cost
$6.50
Total cost
$1.63
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
320
Calories
14g
Protein
30g
Carbohydrates
16g
Fat
4g
Fiber
340mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast the pumpkin seeds on a dry griddle over medium heat, stirring constantly until golden and starting to pop (5–7 minutes). Leave to cool.
- 2
Grind the toasted seeds in a blender or stone grinder with a little hot water until you have a paste. Add more hot water gradually until you have a thick green sauce. Strain and set aside. Take a portion of the paste and squeeze it with your hands over a bowl to extract the green seed oil - reserve this oil for garnishing.
- 3
For the tomato salsa: roast the tomatoes and epazote on the griddle. Blend with a little water, salt and habanero chile to taste (optional). Fry in a pan with oil for 5 minutes.
- 4
Finely chop the hard-boiled eggs. Warm the tortillas on the griddle. Dip each tortilla in the warm pumpkin seed sauce (do not let it boil), fill with chopped egg, roll up and place on the plate.
- 5
Pour more warm pumpkin seed sauce over the papadzules. Spoon the roasted tomato salsa on top and drizzle with the extracted green seed oil. Serve immediately.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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