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Sara

Sara Salame
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Recipe of Papadzul
Recipe

Papadzul

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This dish is very old in Mérida, there are even people who consider it prehispanic. The papadzules is a typical recipe of Yucatan are similar to the enchiladas you will love.
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Ingredients

8 portions
  • 350 grams pumpkin seed, toasts and mills
  • 1 branch epazote, boiled in two cups of water with salt
  • 24 tortillas, thin
  • 10 eggs, cooked chopped
  • 4 tomatoes, roasted and peeled (for the chiltomate)
  • 1 habanero pepper, (for the chiltomate)
  • 1 onion, chopped (for the chiltomate)
  • 1 tablespoon lard, or corn oil (for the chiltomate)
  • salt, and pepper to taste (for chiltomate)

Preparation

The pumpkin seed paste is liquefied with the epazote and the water in which it boiled to obtain a thick sauce like atole.
The hot tortillas are passed through the sauce, they are filled with the chopped egg, they are rolled up, they are placed on a platter, they bathe with the rest of the pip sauce and finally, with the tomato or chiltomate sauce.
For the sauce: The tomato is peeled and ground with the habanero pepper and strained. In the hot butter the onion is fried and the previous grind is added and salt and pepper to taste, it is left to season very well until it thickens.

PRESENTATION

They are served in an oval porcelain dish. If you want you can accompany them with purple onion in vinegar.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (1)
Anonymous
01/05/2014 17:55:22
es facil de preparar y no muy costosa ninguna

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