Papadzules

🧂 Ingredients

• 12 Corn tortillas(For dipping and filling)
• 8 Large eggs(Hard-boiled and peeled)
• 300 g Raw pepitas (hulled pumpkin seeds)(Unsalted and unshelled)
• 2 sprigs Fresh epazote(Stems and leaves, washed)
• 2 cups Water(For the pepita sauce)
• 3 Tomatoes(Medium-sized, ripe)
• 2 Garlic cloves(Peeled)
• 1/4 White onion(Small piece)
• 2 tablespoons Vegetable oil or lard(For frying tortillas)
• 1 Habanero pepper(Optional, for heat. Remove seeds and veins for less spice.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the Pepita Sauce: In a blender, combine the pepitas, epazote sprigs, garlic cloves, onion piece, and the optional habanero pepper (if using). Add 1 cup of water and a pinch of salt. Blend on high speed until a smooth, thick paste forms. If the mixture is too thick, add the remaining 1 cup of water gradually until you achieve a pourable, yet creamy consistency, similar to a thick béchamel sauce. Taste and adjust salt. Set aside.

   ⏱️ 15 minutes
2. 2

   Prepare the Tomato Oil: Roughly chop the tomatoes. In a separate blender, combine the chopped tomatoes with a pinch of salt. Blend until smooth. Strain the tomato puree through a fine-mesh sieve into a small saucepan, pressing to extract as much liquid as possible. Discard the solids. Heat the saucepan over medium-low heat. Add the vegetable oil or lard to the tomato liquid. Simmer gently for about 10-15 minutes, stirring occasionally, until the liquid reduces slightly and a vibrant red oil separates and floats on top. Be careful not to burn it. Remove from heat and set aside.

   ⏱️ 20 minutes
3. 3

   Prepare the Tortillas and Filling: Halve the hard-boiled eggs lengthwise and set aside. Lightly fry each corn tortilla in a lightly oiled skillet over medium heat for about 30 seconds per side, just until softened and pliable, not crisp. This prevents them from breaking when rolled. Alternatively, you can warm them on a comal or in the microwave. Place a fried tortilla on a clean surface. Spoon about 2 tablespoons of the pepita sauce onto the center of the tortilla. Place 2 egg halves on top of the sauce. Roll the tortilla tightly around the filling.

   ⏱️ 15 minutes
4. 4

   Assemble the Papadzules: Arrange the filled tortillas seam-side down in a shallow serving dish or individual plates. Generously spoon the remaining warm pepita sauce over the rolled tortillas, ensuring they are well-covered. Finally, drizzle the vibrant red tomato oil over the top of the sauce for a striking visual contrast and added flavor.

   ⏱️ 5 minutes
5. 5

   Serve immediately. Papadzules are best enjoyed warm.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a silkier pepita sauce, you can toast the pepitas lightly before blending, but be careful not to burn them as this will impart a bitter flavor.
• ✓Ensure the pepita sauce is smooth and creamy; it should coat the back of a spoon beautifully.
• ✓The tomato oil adds both color and a subtle, bright flavor. Don't skip this step!
• ✓Adjust the amount of habanero to your spice preference. For a milder version, omit it entirely or use just a tiny sliver.
• ✓Epazote has a unique, pungent flavor. If you cannot find it, a small amount of cilantro can be a substitute, though the flavor will be different.

🔄 Variations

• Add shredded, cooked chicken or turkey to the filling along with the eggs.
• For a richer sauce, you can add a small piece of toasted tortilla to the pepita sauce blend for thickening.
• Garnish with crumbled queso fresco or a sprinkle of toasted pepitas for added texture.

🥗 Nutrition

Per serving