Easy Papadzules

Name: Easy Papadzules
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-11-2020

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.