Papadzules Style Lala

Name: Papadzules Style Lala
Prep time: 26 min
Cook time: 16 min
Yield: 3
Cuisine: Mexicana
Ingredients: 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®

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

Published: 29-08-2016

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.

Energy

204.7

kcal

10.24%

Carbohydrate, by difference

5.9

1.97%

Protein

6.2

12.4%

Total lipid (fat)

27.69%

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100

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Provided by

Papadzules Style Lala

Ingredients

Preparation

Nutritional information

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