Papadzules Style Lala
Cocina Lala®
This is a traditional dish from the cuisine of the Yucatán Peninsula. Enjoy this delicious recipe for Yucatecan-style Papadzules with a touch of cream. Serve them at breakfast or as a main dish for a casual meal.
Reviewed by Editorial Team of Kiwilimón
2
|
1 comentarios
59
Favorites
Collections
Planner
Grocery List
Ingredients
3
Servings
  • 5 eggs, cooked
  • 1 cup water
  • 3 tomatoes
  • 3 Habanero chiles
  • 2 tablespoons epazote
  • 1 clove garlic
  • 3 pinches salt
  • 1 tablespoon butter, LALA®
  • 1 cup pumpkin seeds, peeled and toasted
  • 1 box sour cream, LALA®
  • 1/2 cups vegetable oil
  • 9 corn tortillas
  • 1 panela cheese, LALA®
Preparation
10 mins
16 mins
Low
  • Peel the eggs and chop them finely. Set aside.
  • Heat water in a medium pot over high heat, cook the tomatoes and chiles for 5 minutes. Remove from the liquid.
  • Blend the tomatoes, chiles, epazote, and garlic.
  • Heat a tablespoon of butter in a small skillet over low heat and fry the sauce for 10 minutes or until it thickens slightly. Season.
  • Blend the pumpkin seeds with the cream for 3 minutes until you have a slightly thick consistency. Season.
  • Heat the oil in a medium skillet over medium heat, pass the tortillas through the oil for 30 seconds, remove from the oil, and drain on absorbent paper.
  • Fill the tortillas with egg, roll them up, and cover with the pumpkin seed cream, add a bit of tomato sauce and grated panela cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by