Name: Papadzul
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 350 grams pumpkin seeds, toasted and ground; 1 sprig epazote, boiled in two cups of water with salt; 24 tortillas, thin; 10 eggs, boiled chopped; 4 tomatoes, roasted and peeled (for the chiltomate); 1 Habanero chile, (for the chiltomate); 1 onion, chopped (for the chiltomate); 1 tablespoon lard, or corn oil (for the chiltomate); salt, and salt and pepper to taste (for the chiltomate)

Preparation

Low

The pumpkin seed paste is blended with the epazote and the water in which it boiled to obtain a thick sauce like atole. The hot tortillas are dipped in the sauce, filled with the chopped egg, rolled up, arranged on a serving platter, covered with the remaining pumpkin seed sauce, and finally topped with the tomato or chiltomate sauce.