Papadzules
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10 people
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Course
Main Course
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Cuisine
South American, Mexican
Papadzules
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Papadzules are delicious fried corn tortillas, dipped in a roasted pumpkin seed sauce, topped with boiled eggs and salsa chiltomate.
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Ingredients
- 12 oz. pumpkin seeds , toasted and ground
- 1 epazote Mexican tea), chopped, sprig
- 2 cups salted water
- 24 corn tortillas
- 4 tablespoons vegetable oil
- 12 egg grated, hard-boiled
For the salsa chiltomate
- 4 tomato
- 1 habanero pepper
- 2 onion chopped
- 2 tablespoons corn oil
- salt
- black pepper
Instructions
Salsa chiltomate
- Dip the tomatoes in a large volume of boiling water for 10 minutes. Drain.
- Peel and seed the tomatoes. Set aside.
- In a skillet, heat the corn oil and fry the chopped onions for a few minutes over medium heat, without burning.
- Mix the tomatoes and chili peppers.
- Incorporate to the onion mixture. Season with salt and pepper.
Papadzules
- Boil the epazote in salted water for 10 minutes.
- Add the pumpkin seeds to a salad bowl and pour over the cooking water (with the épazote) to obtain a thick sauce.
- Heat the vegetable oil in a skillet over medium heat.
- Fry the tortillas on both sides until golden brown, making sure that they are still easy to fold.
- Take 3 tablespoons of grated hard-boiled eggs and set them aside.
- Dip the tortillas in the pumpkin seed sauce.
- Add some grated hard-boiled eggs in the center of each, roll them and place in a serving dish.
- Pour over the salsa chiltomate.
- Sprinkle the reserved grated hard boiled eggs on top.
Notes
- Papadzules are often served with pickled red onions.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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