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.
Provided by Mami J
Categories Mexican
Time 50m
Yield 24 papadzules, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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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M Salman Latif
[email protected]These papadzules were a great way to use up leftover tortillas. They were easy to make and very delicious.
Eldaman Shop
[email protected]I'm always looking for new ways to use pumpkin seeds, and this recipe is a great one. The sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly.
RK Rakesh kumar
[email protected]I made these papadzules with spinach tortillas, and they were delicious! The spinach added a nice pop of color and flavor to the dish.
Fashion Adishan I S
[email protected]I'm not a fan of spicy food, so I was worried that the pumpkin seed sauce would be too hot for me. But it wasn't! It had a mild heat that was perfect for my taste.
Manuel Caballero
[email protected]These papadzules were a little more time-consuming to make than I expected, but they were definitely worth the effort. The flavors were amazing, and my family loved them.
David Chika
[email protected]I've been looking for a new enchilada recipe to try, and this one definitely fits the bill. The pumpkin seed sauce is a game-changer, and the eggs and tortillas are cooked to perfection.
Tamlal Tamang
[email protected]I made these papadzules for breakfast, and they were the perfect start to my day. They were filling and satisfying, and the pumpkin seed sauce gave them a unique flavor that I loved.
RedMNC
[email protected]This was my first time making papadzules, and I was really impressed with how easy it was. The recipe was clear and concise, and I didn't have any trouble following it.
Rozalyn Crockett
[email protected]I'm not a huge fan of pumpkin seeds, but I thought the sauce was delicious. It had a nutty flavor that complemented the eggs and tortillas well.
MD Jalal
[email protected]These papadzules were a hit at my dinner party! The pumpkin seed sauce was creamy and flavorful, and the eggs and tortillas were cooked perfectly. I will definitely be making this dish again.