A classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce and filled with chopped hard-cooked egg and topped with a tomato sauce.
Provided by Diana Kennedy
Categories Blender Egg Herb Brunch Fall Tortillas Seed Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 papadzules
Number Of Ingredients 10
Steps:
- Have ready a warmed, not hot, serving dish or warmed individual dishes.
- Put the water, epazote, and salt into a small pan and bring to a boil. Lower the heat and simmer for about 5 minutes.
- Spread the pumpkin seeds in a thin layer over the bottom of a large skillet and heat through gently over low heat, turning them over from time to time. The seeds will swell, but take care not to let them become even slightly golden or the sauce will lose its fresh green color. You might want to keep a lid handy because often some of the seeds will start jumping out of the pan. Spread the seeds onto a metal tray to cool completely before grinding to avoid the blades seizing up with the volatile oil.
- Using an electric coffee/spice grinder, grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds. If the seeds are ground too fine, then it will be more difficult to extract the oil.
- Have a small glass bowl ready for the oil.
- Put the ground seeds onto a plate that has a slight ridge around the rim. Measure out 1/4 cup (63ml) of the epazote broth and little by little sprinkle it - don't, for goodness' sake, pour the whole lot - over the seeds and work it with your hands, first having put the telephone on automatic answering. Gradually add the liquid until you have a crumbly but cohesive paste.
- Tilt the plate a little to one side and put a folded cloth underneath to hold it in that position. Start squeezing the paste and you will see that drops of oil will begin to extrude. Add a little more warm liquid if necessary - you probably won't need the whole amount - and keep squeezing until you have collected almost 4 tablespoons of dark green oil. (This is pure vitamin E, and great for the hands.) Crumble the paste into a blender jar, add the remaining strained epazote broth, if desired, and blend until smooth.
- Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan.
- Dip one of the warm tortillas into the sauce: it should be lightly covered. If the sauce is too thick, dilute it with a little extra warm water. Work as quickly as you can, dipping each tortilla into the sauce, holding it with tongs but supporting it with a spatula so you don't get left with a bit of broken tortilla in your tongs. Sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish.
- When all the papadzules are assembled, pour the remaining sauce over them. (If the sauce has thickened and become grainy looking, put it back into the blender with a little extra warm water and blend until smooth.) Now pour on the tomato sauce and sprinkle the chopped egg whites and yolks. Decorate with the optional epazote. As a final touch, spoon in little pools of the oil. Serve immediately or the oil will sink back into the sauce and all that work will have been for naught! Of course, it is more colorful and attractive to serve the papadzules together on one serving dish.
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MaT TtAk
[email protected]I made these papadzules for a party and they were a huge hit! Everyone loved them. I would definitely make these again.
Ummu Ummuhikma
[email protected]These papadzules were easy to make and turned out great! The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I would definitely recommend this recipe.
Lacy Dockery
[email protected]I'm so glad I tried this recipe! The papadzules were delicious and my family loved them. I will definitely be making these again.
Mhiz Loveth
[email protected]I'm a vegetarian, so I made these papadzules without the chicken. They were still really good! I added some extra vegetables to the sauce to make up for the lack of meat.
Krishna Krishna
[email protected]I made these papadzules for my family and they loved them! The sauce was especially good. I will definitely be making these again.
Blake Humes
[email protected]These papadzules were a little bit too spicy for my taste, but other than that they were delicious. I would recommend using a milder chili pepper if you're not a fan of spicy food.
Lilyona Fields
[email protected]I'm not usually a fan of Mexican food, but these papadzules were delicious! The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I would definitely make these again.
Khan Yuman
[email protected]These papadzules were delicious! The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I would definitely make these again.
Mugezi Sulait
[email protected]I made these papadzules for a potluck and they were a huge hit! Everyone loved them. I would definitely recommend this recipe.
Fish Demrew
[email protected]I've never had papadzules before, but I'm so glad I tried this recipe. They were absolutely delicious! The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I will definitely be making these again.
Chona Cho Mabali
[email protected]These papadzules were a lot of work to make, but they were worth it! The flavors were incredible and my family loved them. I would definitely make these again for a special occasion.
Godfrey Taunyane
[email protected]I'm not a very experienced cook, but these papadzules were surprisingly easy to make. The instructions were clear and concise, and the results were delicious. I'm definitely going to try more recipes from this website.
Shabuz Miah
[email protected]I'm a vegetarian, so I made these papadzules without the chicken. They were still really good! I added some extra vegetables to the sauce to make up for the lack of meat.
Ratul Sksh
[email protected]These papadzules were a little bit too spicy for my taste, but other than that they were delicious. I would recommend using a milder chili pepper if you're not a fan of spicy food.
Klaus Walker
[email protected]I made these papadzules for my family and they loved them! The sauce was especially good. I will definitely be making these again.
Dani Platinum
[email protected]I've been looking for a good papadzules recipe for a while, and this one is definitely the best I've tried. The instructions were easy to follow and the results were amazing. Thanks for sharing this recipe!
Said Fareed
[email protected]I followed the recipe exactly and the papadzules turned out great! The only thing I would change is to add a little more salt to the sauce. Other than that, this is a perfect recipe.
Malik Shazad
[email protected]I'm not usually a fan of Mexican food, but these papadzules were delicious! The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I would definitely recommend this recipe.
Zubair Naseer
[email protected]These papadzules were a hit at my dinner party! The combination of flavors was amazing, and the eggs and pumpkin seeds added a nice texture. I will definitely be making these again.