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Papadzules
Papadzules is a traditional Mexican recipe, based on a Mayan original, for a classic dish of tortillas filled with hard-boiled eggs in a tomato sauce. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Papadzules.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetarian RecipesSpice RecipesMexico Recipes
This is a traditional Mayan dish of tortillas stuffed with hard-boiled eggs.
Ingredients:
12
corn tortillas
8 hard-boiled eggs, coarsely chopped
1 onion, coarsely chopped
1 onion, halved
6 tomatoes, coarsely chopped
1 tbsp
oregano
7 cloves garlic, peeled
1 tbsp lard or oil
550g fresh, raw, pumpkin seeds, hulled
2 serrano
chillies, roasted (with seeds and skins removed)
1 jalapeño chilli
2 sprigs fresh
epazote
700ml chicken stock
Method:
Lightly toast the seeds in a hot, dry, pan for some 6 minutes. Transfer to a coffee grinder and process to a smooth paste. Press this paste through a sieve and return any large pieces to the blender before pressing through the sieve again.
Meanwhile bring the chicken stock to a boil and add the halved onion, 3 cloves garlic, chilli and 1 sprig epazote. Simmer for 20 minutes, season then strain to remove the vegetables (discard the vegetables and reserve the stock).
Warm the tortillas in an oven and whilst they're warming add the lard (or oil) to a pan and fry the tomatoes, the remaining garlic, chopped onion, oregano, roasted chillies and a little salt. Cook until the tomatoes dissolve to form a sauce.
Add 3 tbsp water to the pumpkin seed paste and squeeze the mixture until oil forms on the surface. Tip the oil into a cup and continue the process until you have some 3 tbsp of oil.
Mix the chicken stock with the remaining pumpkin seed paste and warm over very low heat until heated through (do not boil). Dip the warm tortillas into this sauce and place on a warmed plate. Add 2–3 tbsp of chopped egg in the middle and roll the tortilla up, turning it so that the seam faces the plate. Repeat so that you have 4 tortillas on each plate. Spoon the remaining sauce over the top of the tortillas then pour the tomato salsa over the middle of the tortillas and top with a sprinkling of chopped egg.
Immediately before serving drizzle a little of the pumpkin oil over the top and serve immediately.
