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Cocina

Cocina Lala®

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Papadzules Style Lala

10 mins
16 mins
Low
45
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This is a traditional dish of the gastronomy of the Yucatan Peninsula. Enjoy it with this delicious recipe of Papadzules Yucatecan style with a touch of cream. Serve them at breakfast time or as a main course for a casual meal.
Learn more about Cocina Lala®

Ingredients

3 portions
  • 5 eggs, Cooked
  • 1 cup Water
  • 3 tomatoes
  • 3 habanero peppers
  • 2 tablespoons epazote
  • 1 clove garlic
  • 3 pinches salt
  • 1 tablespoon butter, LALA®
  • 1 cup pumpkin seed, peeled and toasted
  • 1 container sour cream, LALA®
  • 1/2 cups oil
  • 9 corn tortillas
  • 1 panela cheese, LALA®

Preparation

Peel the eggs and chop finely. Reservation
Heat the water in a medium pot over high heat, cook the tomatoes and chilies for 5 minutes. Remove from the liquid.
I was selling the tomatoes, the chilies, the epazote and the garlic.
Heat a tablespoon of butter in a small skillet over low heat and fry the sauce for 10 minutes or until lightly thickened. Season
Blend the nugget with the cream for 3 minutes until it has a slightly thick consistency. Season
Heat the oil in a medium skillet over medium heat, pour the tortillas through the oil for 30 seconds, remove from the oil and drain on absorbent paper.
Fill the tortillas with egg, roll and bathe with the nugget cream, add a little tomato sauce and grated panela cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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