Papadzules are a traditional dish from the Yucatan Peninsula in Mexico, often considered a precursor to modern enchiladas. The dish consists of tortillas dipped in a sauce made from pumpkin seeds (pepitas) Known as Pipian and filled with hard-boiled eggs. The tortillas are then covered with the pumpkin seed sauce, typically made with Epazote, a native Mexican herb that adds a unique flavour. And finally topped with a tomato salsa. Papadzules are usually garnished with more pumpkin seeds and sometimes served with a side of pickled habanero chillies and onions.
This dish is an example of pre-Hispanic cuisine and reflects the use of indigenous ingredients and techniques. Papadzules are not only rich in flavour but also hold cultural significance, representing the culinary traditions of the Mayan area.
Serves 4.
INGREDIENTS:
DIRECTIONS:
- Boil the water with the epazote. Set aside to cool down. Once cold place in a blender together with the pumpkin seeds and liquidize until smooth.
- Heat the butter and fry the pipian mixture. Check seasoning.
- In a separate pan, heat the oil and fry each tortilla quickly. Set aside on paper serviette to drain.
- Dip each tortilla in the sauce. Set on a plate, fill with the chopped boiled egg and roll. Repeat with the rest of the tortillas.
- Place the Papadzules on a serving plate and coat with the rest of the sauce.
- Drizzle the Salsa Casera on the middle and sprinkle with pumpkin seeds.
- Serve the sliced habanero chilies on the side.
- Accompany with a fresh lettuce salad and radishes.
Buen Provecho!
