3/4 cups pumpkin seeds, or pumpkin nugget on request (toasted and ground)
1/2 kilos tortillas
2 Habanero chiles
5 tomatoes
1/2 onions
1 bunch epazote
Preparation
30 mins
0 mins
Low
The first thing is to undo the eggs so that they are left crumbs, in small pieces.
Then we put the tomatoes to cook. Once they are cooked, they will be liquefied together with the onion to start forming the red sauce. Remember that this recipe has two sauces: pip and red. Once ground, boil it with the habanero chiles, whole.
To make the green sauce of the Papadzules, you need to boil the epazote in water, until it has a very green color. It is liquefied with the nugget and this will give it its creamy consistency.
Finally, once both sauces are ready, it is time to assemble the papadzules with the tortillas, and cover them first with green sauce and then with red sauce. As seen in the photo.
They are decorated with sliced hard-boiled eggs
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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