Entree: Mexico – Yucatan Peninsula, Quintana Roo – Papadzules

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Total 1 hr 5 min

Ingredients

- 12 corn tortillas (6 in / 15 cm)
- 8 large eggs, hard-boiled and peeled, approx. 1 lb (450 g)
- 1 1/2 cups (180 g) raw hulled pumpkin seeds (pepitas)
- 1 1/4 cups (300 ml) chicken broth or water, plus more as needed
- 2 cloves garlic
- 1 tbsp (15 ml) lard or neutral vegetable oil, plus 1 tbsp (15 ml) for finishing
- 1 small bunch fresh epazote, chopped (about 1 tbsp / 2 g) or 1/2 tsp dried epazote
- 1/2 tsp (3 g) fine salt, plus additional to taste
- Freshly ground black pepper to taste
- 4 medium ripe tomatoes, about 1 lb (450 g)
- 1 small white onion (about 4 oz / 115 g), divide: half for sauce, half thinly sliced for garnish
- 1 small habanero pepper, seeded and halved (optional — use 1/2 if sensitive)
- 1/2 tsp (1 g) dried Mexican oregano
- 2 tbsp (6 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

Short Description:
Corn tortillas are dipped in a creamy roasted pumpkin-seed (pepita) sauce, filled with hard-boiled eggs and finished with a bright tomato salsa on top — a classic Yucatecan main course.

Regional Notes:
This Quintana Roo / Yucatan Peninsula version emphasizes a smooth roasted pepita (pumpkin seed) sauce used to coat the tortillas and halved hard-boiled eggs as the filling, finished with a lightly spiced roasted tomato sauce (salsa roja). It highlights local pepitas and the characteristic mild habanero presence of Yucatecan cooking while remaining simple and home-style.

1. Hard-boil the eggs: place eggs in a pot, cover with cold water by 1 inch (2.5 cm), bring to a boil, then reduce to a gentle simmer for 9 minutes. Transfer to an ice bath, peel, and cut each egg in half lengthwise. Set aside.
2. Toast the pepitas: heat a dry skillet over medium heat and toast the pumpkin seeds, stirring constantly, until fragrant and lightly golden, about 3–5 minutes. Remove from heat and let cool slightly.
3. Make the pepita sauce: in a blender or food processor combine the toasted pepitas, 1 cup (240 ml) chicken broth (reserve the rest), 2 cloves garlic, chopped epazote, and 1/2 tsp (1.5 g) salt. Blend to a smooth, thick paste, stopping to scrape down sides; add more broth a tablespoon at a time if necessary to reach a pourable but substantial sauce (total about 1 1/4 cups / 300 ml).
4. Finish the pepita sauce on the stove: warm 1 tbsp (15 ml) lard or oil in a skillet over medium-low heat. Add the blended pepita mixture and cook, stirring constantly, 3–4 minutes to remove raw floury taste and slightly thicken. Taste and adjust salt and pepper. Keep warm on very low heat.
5. Prepare the tomato salsa: char the tomatoes, the remaining half onion, and the habanero (if using) on a hot comal or under a broiler until skins are blackened and blistered, about 6–8 minutes, turning as needed. Transfer to a blender with 1/2 cup (120 ml) water and 1/2 tsp (1 g) dried oregano; blend until smooth. Strain if you prefer a finer sauce.
6. Cook the tomato salsa: heat 1 tbsp (15 ml) oil in a small skillet over medium heat, add the blended tomato puree, simmer gently 5 minutes, season with salt to taste, and keep warm.
7. Warm the tortillas: briefly warm each tortilla on a comal or skillet until pliable, 10–20 seconds per side. Keep wrapped in a clean towel to stay warm and soft.
8. Assemble the papadzules: working quickly, dip a warm tortilla into the warm pepita sauce to coat both sides (or spoon sauce onto tortilla and spread), place one halved egg (cut side down) in the center, and roll the tortilla snugly. Place seam-side down in a shallow serving dish. Repeat with remaining tortillas, sauce, and eggs.
9. Finish and serve: spoon the warm tomato salsa over the arranged rolled tortillas (enough to cover the tops). Drizzle a little extra pepita sauce if you like a richer presentation. Garnish with the thinly sliced raw onion, chopped cilantro, and lime wedges. Serve immediately.
10. To make this a fuller plated entree (optional): serve with a simple refried black bean side or crisp cabbage salad and warm extra tortillas.