Papadzules are a traditional dish hailing from the Yucatán region of Mexico, typically enjoyed during Lent but beloved year-round. This recipe celebrates the richness of toasted pumpkin seeds and the unique flavor of epazote, wrapped together in corn tortillas filled with tender hard-boiled eggs. This dish is both satisfying as a main course or as an appetizer to delight your guests.

Ingredients

🌰 250g Toasted pumpkin seeds, No specific brand visible
🌿 A handful of Epazote leaves for infusion
🍅 6 Tomatoes, chopped
🧅 1/2 White onion, chopped
🧄 2 Garlic cloves, peeled
🥄 2 tablespoons Oil, No specific brand visible
🥚 8 Cooked eggs
🧂 Salt
🌶️ 2 Habanero chilies, whole
💧 Water, to partially fill a medium pot
🌽 Corn tortillas, enough for approximately 8-12 servings

Instructions

1- Epazote Infusion:

• Fill a WMF stainless steel pot partially with water and add a handful of epazote leaves
• Heat the pot on a "COOK" induction cooktop until the water reaches a boil
• Remove the epazote leaves using stainless steel kitchen tongs and set the infused water aside

2- Papadzul Sauce (Pumpkin Seed Sauce):

• Place 250g of toasted pumpkin seeds in a Cuisinart food processor and process for 10-12 minutes until a pasty texture forms
• Pour half of the epazote-infused water into an Oster blender
• Add the processed pumpkin seed paste to the blender and blend until smooth. Add more epazote water as needed to achieve a creamy consistency
• Pour the blended pumpkin seed sauce into the remaining epazote water in a pot
• Season with salt and stir with a silicone spatula over medium heat until the sauce thickens

3- Tomato Sauce:

• Combine the chopped tomatoes, white onion, and garlic in an Oster blender and blend until smooth
• Heat the oil in a clean pot on the same "COOK" induction cooktop
• Add the blended tomato mixture to the hot oil, seasoning with salt, and cook for 10 minutes
• Add whole habanero chilies to flavor the sauce without overpowering spice and continue to cook until reduced

4- Assembly:

• Immerse a corn tortilla in the warm pumpkin seed sauce and place it on a white plate with a red rim
• Spoon a generous amount of chopped hard-boiled egg onto the center and roll the tortilla
• Repeat with remaining tortillas, arranging them on a serving plate
• Pour additional pumpkin seed sauce over the rolled tortillas, followed by a drizzle of tomato sauce
• Garnish with slices of hard-boiled egg and toasted pumpkin seeds, adding a whole habanero chili for decoration

Serving Suggestions
Serve immediately, garnished with egg slices and pumpkin seeds, alongside a habanero chili for those who enjoy extra heat

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: ~250 per serving
Proteins: ~10g
Fats: ~15g
Carbohydrates: ~20g
Equipment: WMF stainless steel pot, "COOK" induction cooktop, Oster blender, Cuisinart food processor, Stainless steel kitchen tongs, Silicone spatula

Cooking Tips

• Be sure to achieve a smooth paste by processing the pumpkin seeds long enough
• Use the whole habanero chilies for flavoring without intense heat — avoid breaking them unless more spice is desired

#Cooking Tips #MexicanCuisine #Yucatán #Papadzules #TraditionalDish

La Tía Zazil: https://www.youtube.com/c/LaT%C3%ADaZazil

Papadzules