This dish is ancient in Mérida; some even consider it pre-Hispanic. Papadzules is a typical recipe from Yucatán similar to enchiladas that you will love.
1 sprig epazote, boiled in two cups of water with salt
24 tortillas, thin
10 eggs, boiled chopped
4 tomatoes, roasted and peeled (for the chiltomate)
1 Habanero chile, (for the chiltomate)
1 onion, chopped (for the chiltomate)
1 tablespoon lard, or corn oil (for the chiltomate)
salt, and salt and pepper to taste (for the chiltomate)
Preparation
1h
0 mins
Low
The pumpkin seed paste is blended with the epazote and the water in which it boiled to obtain a thick sauce like atole.
The hot tortillas are dipped in the sauce, filled with the chopped egg, rolled up, arranged on a serving platter, covered with the remaining pumpkin seed sauce, and finally topped with the tomato or chiltomate sauce.
For the sauce: The tomato is peeled and blended with the habanero pepper and then strained. In hot lard, the onion is sautéed, and the previous blend is added along with salt and pepper to taste; it is allowed to season very well until it thickens.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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