Cuisines ; Papadzules- traditional dish of Yucatan region of Mexico - Steps to prepare

 

Papadzules

Introduction:
Papadzules are a traditional dish from the Yucatán region of Mexico, often considered a precursor to modern enchiladas. The name likely derives from the Mayan words “pap” (to smear or anoint) and “dzul” (noble or gentleman), which loosely translates to “food for the lords.” This ancient recipe combines simple, earthy ingredients with bold regional flavors. It features corn tortillas dipped in a pumpkin seed sauce and filled with boiled eggs, then topped with a tomato-habanero salsa.

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Ingredients:

For the filling:

• 4–5 hard-boiled eggs, peeled and chopped

For the pumpkin seed sauce:

• 1½ cups raw pumpkin seeds (pepitas)
• ½ cup water or broth (chicken or vegetable)
• 1 sprig of epazote (optional but traditional)
• Salt to taste

For the tomato-habanero sauce:

• 3 medium tomatoes
• 1–2 habanero chilies (adjust to taste)
• ¼ onion
• 1 garlic clove
• Salt to taste
• 1 tsp oil

Other:

• 8 corn tortillas
• Extra broth or water for thinning the sauce

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How to Prepare:

1. Prepare the hard-boiled eggs:

• Boil eggs for about 10 minutes, cool, peel, and chop them finely. Set aside.

2. Make the pumpkin seed sauce:

• Toast the pumpkin seeds lightly on a dry skillet until they puff up and release aroma (do not brown). Let cool.
• Grind them in a blender or food processor until finely ground.
• Add water or broth gradually along with epazote (if using) and a bit of salt, blending until smooth and thick. The texture should be creamy but not too runny.
• Warm the sauce gently in a pan. If too thick, thin it with a bit more broth.

3. Make the tomato-habanero sauce:

• Boil or roast the tomatoes, habaneros, garlic, and onion until softened.
• Blend together with salt until smooth.
• Heat oil in a pan and sauté the sauce until slightly thickened. Set aside.

4. Assemble the papadzules:

• Warm the tortillas slightly to make them pliable.
• Dip each tortilla into the warm pumpkin seed sauce to coat.
• Fill with chopped egg and roll up. Place seam-side down on a serving plate.
• Once all are assembled, spoon extra pumpkin seed sauce over them.
• Top with tomato-habanero sauce as desired.

5. Serve warm, optionally garnished with extra chopped egg or pumpkin seeds.

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Serving tip:
Papadzules are traditionally enjoyed as a main dish for lunch. Serve them with a light salad or beans on the side for a wholesome Yucatecan experience.