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.
Learn more about Sara Salame
Ingredients8 portions
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.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: