Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

"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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photo by Kathy E. photo by Kathy E.
photo by Kathy E.
Ready In:
50mins
Ingredients:
11
Yields:
24 papadzules
Serves:
8
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ingredients

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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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Reviews

  1. 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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Tweaks

  1. Added garlic, onion and cilantro to the sauce, plus much additional water to get to the consistency of an enchilada sauce.
     

RECIPE SUBMITTED BY

I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down. I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years. I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw"> <img src="http://i27.photobucket.com/albums/c175/emmyduckie/banner2009.jpg" border="0" alt="Photobucket"width=90%> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> <a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=278234"><img src="http://i25.photobucket.com/albums/c99/ruemke/banners/beans-1.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/IRecommendGame_AssortedChoc-part-1.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg">
 
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