Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce created by Kathy E.

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:

ingredients

directions

  • 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.
  • 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.
  • 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
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@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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  1. Jostlori
    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.
  2. Jostlori
    Added garlic, onion and cilantro to the sauce, plus much additional water to get to the consistency of an enchilada sauce.
  3. Kathy E.
    Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce Created by Kathy E.
  4. Mami J
    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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