Easy Papadzules

Mayte Rueda
Papadzules are a snack consisting of small corn tortillas soaked in a sauce made with pumpkin seeds, filled with chopped boiled egg, rolled like tacos, and drenched in more pumpkin seed sauce and a bit of tomato sauce; as in every dish in Mexico, you can add some ingredient or make a slight modification to the dish.
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Ingredients
4
Servings
  • 4 cups water, for the epazote water
  • 1 cup fresh epazote, for the epazote water
  • 3 tomatoes, halved, for the red sauce
  • 1/4 onions, for the red sauce
  • 1 Habanero chile, for the red sauce
  • 1/2 cups water, for the red sauce
  • salt, for the red sauce
  • 2 tablespoons vegetable oil, for the red sauce
  • water
  • 5 eggs
  • 1 1/2 cups pumpkin seeds
  • 1 teaspoon salt
  • tortillas, passed through oil
  • egg, hard-boiled egg, for decoration
  • epazote, for decoration
  • pumpkin seeds, for decoration
Preparation
20 mins
30 mins
Low
  • For the epazote water, boil the water and epazote for 3 minutes, remove from heat, and let cool with the epazote inside. Set aside.
  • Roast the tomato, onion, and habanero chili until darkened, remove, and set the chili aside for decoration.
  • Blend the tomato and onion with water and salt; separately, heat a skillet over medium heat and add oil; then add the tomato sauce and fry for 3 minutes until it changes color and reduces a bit. Set aside.
  • With the help of a processor, grind the pumpkin seeds, salt, and epazote water until a paste forms. Set aside.
  • Cook the pumpkin seed paste in a skillet over medium heat with more epazote water, thickening for 5 minutes and then remove.
  • Form the papadzules with the tortillas previously passed through oil and the chopped hard-boiled egg.
  • Serve the papadzules with the pumpkin seed sauce, the red sauce; decorate with hard-boiled egg, roasted habanero chili, whole pumpkin seeds, and epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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