Papadzules Recipe – Mexican Traditional

Experience a taste of the Yucatan with our delectable Papadzules! 🇲🇽 These rolled corn tortillas are stuffed with luscious hard-boiled eggs, then generously bathed in a velvety pumpkin seed sauce. 🍳🌰 Topped with a creamy drizzle of Mexican crema and crumbled queso fresco, they're a true Mexican delight. 🧀🌶️ Perfect for a flavorful fiesta or a cozy dinner at home. Transport your taste buds with this traditional Yucatecan gem! 😋 #Papadzules #MexicanCuisine #YucatanFlavors

Type: Mexican Dish

Cuisine: Mexican

Keywords: Papadzules, Yucatecan, Mexican cuisine, traditional, recipe, enchiladas, pumpkin seed sauce, eggs, crema, queso fresco, authentic, Yucatan, spicy, flavorful.

Recipe Yield: 4-6 Servings

Calories: 300-500

Preparation Time: PT30M

Cooking Time: PT30M

Total Time: PT1H

Recipe Ingredients:

• For the Filling:
• 6 large eggs
• Salt to taste
• 1-2 tablespoons of vegetable oil
• For the Pumpkin Seed Sauce:
• 1 cup of pumpkin seeds (pepitas), toasted
• 1/2 cup of chopped white onion
• 2 cloves of garlic, minced
• 2-3 serrano chilies, seeds removed (adjust to your desired spice level)
• 2 cups of chicken or vegetable broth
• 1/2 cup of fresh epazote leaves (substitute with fresh cilantro if unavailable)
• Salt to taste
• For Assembling:
• 12 corn tortillas
• 1/2 cup of Mexican crema or sour cream
• 1/2 cup of crumbled queso fresco or mild feta cheese
• Red onion, thinly sliced, for garnish

Recipe Instructions: 1. **Prepare the Pumpkin Seed Sauce:** Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden. Remove from heat and let cool. Blend the cooled pumpkin seeds with garlic and water in a blender until smooth. Add more water if necessary to reach a sauce-like consistency. Season with salt. 2. **Cook the Sauce:** Pour the pumpkin seed sauce into a saucepan and warm over low heat, stirring constantly to prevent sticking. Adjust the seasoning as needed. Keep the sauce warm while you prepare the tortillas. 3. **Prepare the Tortillas:** Heat the vegetable oil in a skillet. Briefly fry each tortilla just until soft, not crispy. Drain on paper towels. 4. **Assemble the Papadzules:** Dip each softened tortilla into the warm pumpkin seed sauce, coating both sides. Place some chopped hard-boiled eggs in the center of each tortilla, then roll up like an enchilada. 5. **Serve:** Place the rolled tortillas in a serving dish. Pour any remaining pumpkin seed sauce over the top. If desired, drizzle with tomato sauce and garnish with chopped cilantro and slices of habanero pepper. 6. **Enjoy:** Serve warm, allowing two to three papadzules per person. Enjoy your homemade Papadzules, a traditional and flavorful dish from the Yucatan region of Mexico!