Ingredients
Papadzules
- 8 large eggs hard-boiled, peeled and chopped
- 1.5 cups hulled pumpkin seeds (pepitas) unsalted
- 2 cups water plus more as needed
- 6 sprigs epazote
- 12 corn tortillas
- 1 cup tomatoes chopped
- 0.5 small white onion finely chopped
- 1 habanero optional, seeded and minced
- 0.5 tsp fine salt
- 1 tbsp pumpkin-seed oil optional
Instructions
Make the fillings and sauce
- Hard-boil the eggs, cool, peel, and chop. Toast the pepitas in a dry skillet over medium-low heat, stirring often, until fragrant but not dark.
- Bring 2 cups water and the epazote to a gentle simmer for 5 minutes. Remove the herbs. Blend the warm pepitas with the epazote water and salt until smooth, adding warm water a little at a time until the sauce is pourable.
- Simmer the chopped tomatoes, onion, and optional habanero in a small pan for 8–10 minutes, stirring, until softened and saucy.
- Warm the tortillas until pliable. Fill each with chopped egg and roll. Arrange on warm plates, cover generously with the warm pepita sauce, and spoon on the tomato mixture. Finish with pumpkin-seed oil if using.
Nutrition
Serving: 1servingCalories: 540kcal
Notes
Keep the pepita sauce warm and thin it with a splash of epazote water if it thickens. Refrigerate hard-cooked eggs within 2 hours and use within 7 days. Nutrition and cost are estimates.
