Entree: Mexico – Yucatan – Papadzules (Corn tortillas filled with chopped hard‑boiled eggs and drenched in pumpkin‑seed and tomato‑chile sauces)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 12 corn tortillas
- 6 large eggs, hard‑boiled and chopped, approx. 300 g
- 1 cup (140 g) raw shelled pumpkin seeds (pepitas), toasted
- 1/2 cup (120 ml) chicken stock or water, plus more as needed
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 garlic cloves, peeled
- 1/2 tsp (2 g) ground cumin (optional)
- Salt to taste
- 3 ripe plum tomatoes, roasted or charred, about 10 oz (280 g)
- 1 small habanero or 2 serrano chiles (use serrano for milder heat), stemmed
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil for salsa
- 2 tbsp (8 g) finely chopped white onion for garnish
- Fresh cilantro or epazote for garnish (optional)

Instructions

1. Prepare the eggs: place eggs in a pot, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to an ice bath, peel, chop, and set aside.
2. Toast the pepitas in a dry skillet over medium heat until fragrant and lightly browned, stirring constantly, about 4–6 minutes. Let cool slightly.
3. In a blender or food processor, combine the toasted pepitas, 1/2 cup (120 ml) chicken stock or water, 2 garlic cloves, 1 small chopped white onion, and ground cumin if using. Blend to a smooth, thick sauce, adding additional stock or water 1 tbsp (15 ml) at a time if too stiff. Season with salt to taste. If desired, heat 2 tbsp (30 ml) vegetable oil in a saucepan and gently warm the pepita sauce to meld flavors, then keep warm.
4. Make the tomato‑chile salsa: roast or char the plum tomatoes and chiles until skins are blistered. In a blender, combine roasted tomatoes, chiles, 1 tbsp (15 ml) white vinegar, and 2 tbsp (30 ml) vegetable oil; blend until smooth. Season with salt to taste. If very hot, use one habanero or replace with serrano.
5. Warm the corn tortillas lightly on a comal or skillet to make them pliable. Using tongs, briefly dip each tortilla into the warm pepita sauce to coat both sides, or spoon sauce over one side, then place on a plate.
6. Place a spoonful of chopped boiled egg down the center of each sauced tortilla, roll tightly, and arrange seam side down on a serving platter. Spoon additional pepita sauce over the rolled tortillas to coat and top with the tomato‑chile salsa.
7. Garnish with the 2 tbsp (8 g) chopped white onion and fresh cilantro or epazote if using. Serve warm.