Representative photo: Papadzules in Quintana Roo, Mexico by Nosferattus, CC0 1.0

Papadzules (Yucatecan Egg Enchiladas in Pumpkin Seed Sauce)

Name: Papadzules (Yucatecan Egg Enchiladas in Pumpkin Seed Sauce)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Yucatecan
Ingredients: 8 organic eggs, hard-boiled and chopped; 250 g hulled pumpkin seeds (pepita menuda), toasted; 2 cups organic chicken bone broth, warm, with 2 sprigs epazote steeped in it; 12 corn tortillas, warm; 4 tomatoes, 1/4 onion, 1 habanero for the tomato sauce; 1 tbsp oil, salt

Papadzules are one of the oldest dishes of the Yucatán Peninsula: tortillas dipped in a pale green pumpkin seed sauce and filled with chopped hard-boiled eggs. With so few ingredients, organic eggs with rich, golden yolks make the filling really stand out.

Prep30 min
Cook25 min
Total55 min
Servings4

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Ingredients

8 organic eggs, hard-boiled and chopped $90
250 g hulled pumpkin seeds (pepita menuda), toasted
2 cups organic chicken bone broth, warm, with 2 sprigs epazote steeped in it $235
12 corn tortillas, warm
4 tomatoes, 1/4 onion, 1 habanero for the tomato sauce
1 tbsp oil, salt

Instructions

Toast the pumpkin seeds in a dry pan until they start to pop. Grind them finely in a blender or spice mill.
Remove the epazote from the warm broth. Blend the ground seeds with enough broth to make a smooth, pourable sauce; season with salt. Do not boil it or it will separate.
For the tomato sauce, blend the tomatoes and onion and fry in the oil with the whole habanero for 10 minutes. Season with salt.
Dip each warm tortilla in the pumpkin seed sauce, fill with chopped egg and roll up.
Arrange on a platter, cover with more pumpkin seed sauce and spoon the tomato sauce over the top.
Garnish with extra chopped egg and serve right away.

Tips

Squeeze a little of the green pepita oil from the sauce and drizzle it on top, the traditional finish.
Plain epazote water works instead of broth for a vegetarian version.