Papadzules – egg-filled tortillas in pumpkin-seed sauce
Corn tortillas dipped in a thick sauce of toasted pumpkin seeds and epazote, filled with chopped hard-boiled egg and topped with a tomato sauce scented with habanero. A Yucatán lunchtime classic, much eaten in Lent.
- 55 minTime
- 50 minHands-on
- 4Portions
- 39 gprotein per portion
- 760kcal per portion
Ingredients for 4 portions
- 8Eggs
- 250 gPumpkin seeds, hulled, raw
- 4 sprigsEpazote
- ≈ 500 mlWater
- to tasteSalt
- 4Tomatoes
- ½Yellow onion
- 1Habanero, whole
- 1 tbspRapeseed oil
- 12Corn tortillas
Method
- Put the eggs in a saucepan of cold water and bring to the boil.
- Once boiling, cook the eggs for 10 minutes.
- Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium heat, stirring constantly, until they swell and start to pop but before they brown. Leave to cool.
- Cool the eggs in cold water, then peel, chop and season lightly with salt.
- Bring the water to the boil with the epazote and a little salt and boil for 5 minutes.
- Blend the pumpkin seeds to a fine powder. Add the hot epazote water and leaves a little at a time and blend into a smooth sauce as thick as double cream. Pour it into a saucepan and keep it warm over a very low heat without letting it boil, or it will split.
- Blend the tomatoes with the onion. Heat the oil in a saucepan, pour in the tomato, add the whole habanero and cook over a medium heat for 10 minutes, until the sauce thickens. Season with salt and remove the habanero.
- Warm the tortillas. Dip them one at a time in the pumpkin-seed sauce, fill with chopped egg and roll up. Put three on each plate.
- Spoon over the rest of the pumpkin-seed sauce and the tomato sauce and serve straight away.
