Papadzules
Papadzules are a Yucatecan Maya dish of tortillas filled with hard-boiled egg and coated in a silky pumpkin-seed sauce. A fresh tomato and habanero sauce provides acidity and heat.
From Chef Ilhama’s recipe collection
Photo: kevin from south boston, ma, usa — Papadzules · CC BY 2.0 · Sources
How do you make Papadzules?
Papadzules uses 8 ingredients and 5 clear steps. Allow 50 minutes; the recipe yields 4 servings. Check off ingredients and steps as you cook.
What does Papadzules taste like—and what matters most?
Papadzules balance a nutty, creamy pumpkin-seed sauce with mild egg filling and the bright acidity and heat of roasted tomato-habanero sauce.
Blend the seeds while warm liquid is added gradually, then keep the sauce below a hard boil. Excess heat can make the seed sauce grainy or oily.
Epazote has a distinctive flavour; if it is unavailable, use a small amount of coriander stem and oregano as a practical—not identical—alternative.
Do not leave tortillas dry and cold. Warm them and coat them briefly in sauce so they roll without cracking.
Store the sauces, eggs and tortillas separately for up to 2 days. Assemble just before serving so the tortillas do not become heavy.
Ingredients & Preparation steps
8 items
History note
Papadzules are a Yucatecan Maya dish of tortillas filled with hard-boiled egg and coated in a silky pumpkin-seed sauce. A fresh tomato and habanero sauce provides acidity and heat.
5 steps
Toast the pumpkin seeds until fragrant, cool, then blend with warm epazote-infused water and salt into a pourable sauce.
Roast tomatoes, onion and habanero; blend and simmer with a little oil until the red sauce thickens.
Hard-boil the eggs, reserve a few slices for garnish and finely chop the remainder.
Warm each tortilla, dip it briefly in pumpkin-seed sauce, fill with egg and roll.
Arrange seam-side down and cover with more seed sauce, tomato sauce and the reserved egg.
Spoon both sauces over the filled tortillas and garnish with sliced egg and toasted pumpkin seeds.
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