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Cocina

Cocina Lala®

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Papadzules Style Lala

10 min
16 min
Easy
42
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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 servings
  • 5 pieces of egg Cooked
  • 1 Cup of Water
  • 3 pieces of tomato
  • 3 pieces of habanero pepper
  • 2 spoonfuls of epazote
  • 1 clove of garlic
  • 3 pinches of Salt
  • 1 tablespoon of Butter LALA®
  • 1 Cup of pumpkin seed peeled and toasted
  • 1 container of sour cream LALA®
  • 1/2 Cup of oil
  • 9 pieces of Corn tortillas
  • 1 piece of 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.
    Calories
    836
    kcal
    42%
    Carbohydrates
    11.7
    g
    3.9%
    Proteins
    25.1
    g
    50%
    Lipids
    83.6
    g
    129%
    Fiber
    5.9
    g
    12%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    10.7
    mg
    3.6%
    Esha
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