Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce
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This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs.
- Ready In:
- 50mins
- Serves:
- Yields:
- Units:
Nutrition Information
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ingredients
- 350 g toasted pumpkin seeds
- 1 sprig epazote
- 2 cups water
- 1⁄4 teaspoon salt
- 24 tortillas, warmed at time of serving
- 10 hard-boiled eggs, coarsely chopped
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For the chiltomate
- 4 tomatoes, roasted and peeled
- 1 habanero pepper
- 1 medium onion, chopped
- 1 tablespoon corn oil
- sal and pepper
directions
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For the chiltomate:
- ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
- In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
- Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
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For the papadzules:
- Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
- Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
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To assemble:
- Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
- Serve warm or at room temperature, accompanied with the chiltomate.
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RECIPE MADE WITH LOVE BY
@Mami J
Contributor
@Mami J
Contributor
"This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs."
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Interesting dish that I wanted to try for the unique ingredients! I followed exactly, but the sauce didn't have as much flavor as I wanted, so I added some garlic, onion and cilantro, then cooked it down a bit. Adding water to thin it out. I liked the use of chopped hard-boiled eggs as a filling, and it definitely worked with the sauce and chiltomate. As the sauce cooled, it kept thickening up, so my photo isn't that great - sorry! Made for CQ4.
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Added garlic, onion and cilantro to the sauce, plus much additional water to get to the consistency of an enchilada sauce.
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This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs.
