Mexican cuisine · Dough, Pasta & Rice

Papadzules

Egg-filled corn tortillas bathed in velvety pumpkin seed sauce, served with a tomato-habanero salsa from Yucatán.

Ingredients · for 4 servings

• 12 corn tortillas
• 6 eggs
• 250g pumpkin seeds
• 600ml vegetable broth
• 1 sprig epazote (or 3 sprigs cilantro)
• 500g tomatoes
• 1 habanero chile
• 1 white onion
• 2 tbsp vegetable oil
• 2 tbsp pumpkin seed oil
• Salt, pepper

Instructions

1. Hard-boil the eggs for 9 minutes, shock in cold water, peel and chop finely; toast the pumpkin seeds in a dry pan for 3–4 minutes until fragrant and starting to pop.
2. Bring the vegetable broth to a boil with the epazote, let steep for 5 minutes, then remove the sprig.
3. Grind the toasted seeds finely, blend with the hot broth into a smooth, thick sauce, season with salt and only keep warm – it must not boil, or it will curdle.
4. Roughly dice the tomatoes and simmer with the halved onion and the whole habanero in 2 tbsp vegetable oil for 10 minutes; remove the chile, blend the salsa and season with salt and pepper.
5. Dip the corn tortillas one at a time briefly in the warm pumpkin seed sauce, fill with the chopped egg, roll up and arrange three side by side on each plate.
6. Pour over the remaining pumpkin seed sauce, spoon the tomato-habanero salsa on top and serve warm, drizzled with pumpkin seed oil.