Appetizer: Mexico – Yucatan Peninsula, Mexico – Papadzules (Stuffed Corn Tortillas with Pumpkin Seed Sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

- 12 small corn tortillas (6 in / 15 cm), about 2.5–3 oz (70–85 g) total
- 6 large eggs, hard-boiled and peeled, approx. 330 g
- 1 1/2 cups (170 g) raw pumpkin seeds (pepitas)
- 1 cup (240 ml) low-sodium chicken stock or water (plus more to adjust consistency)
- 2 garlic cloves
- 1/2 cup packed fresh epazote leaves (about 5 g) (or substitute cilantro if unavailable)
- 3 tbsp (45 ml) lard or neutral oil (for sauce and frying)
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- Freshly ground black pepper to taste
- 3 medium ripe tomatoes, about 10 oz (280 g)
- 1 small habanero pepper, stem removed (use more or less to taste)
- 1/4 small white onion (for salsa), about 1.5 oz (45 g)
- 1 tbsp (15 ml) vegetable oil (for salsa)
- 2 tbsp (30 ml) chopped white onion (for garnish)
- Optional: 1 tbsp (15 ml) fresh lime juice (for salsa, if desired)

Instructions

Short Description:
Traditional Yucatecan starter of corn tortillas filled with hard-boiled eggs, bathed in a creamy pumpkin-seed (pepita) and epazote sauce, and finished with a bright tomato‑and‑habanero topping.

Regional Notes:
This Yucatan Peninsula version uses toasted pepitas ground with fresh epazote for the characteristic green, herb-forward sauce, and is finished with a raw-roasted tomato and habanero salsa typical of the region. Tortillas are gently fried or warmed so they roll without breaking, as done in local home kitchens.

1. Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then lower heat and simmer 9 minutes. Transfer to an ice bath, peel, and set aside.
2. Toast the pepitas: heat a dry skillet over medium heat. Add pumpkin seeds and toast, stirring frequently, until fragrant and just beginning to brown, 5–7 minutes. Remove from heat and let cool slightly.
3. Grind the pepitas: in a food processor or blender, combine toasted pepitas, garlic, fresh epazote, 1/2 tsp salt, and about 1/2 cup (120 ml) chicken stock or water. Pulse to a coarse paste, then add the remaining 1/2 cup (120 ml) stock and 1 tbsp (15 ml) lard or oil; process until a smooth, thick, spreadable sauce forms. Add more stock a tablespoon at a time if too thick. Taste and adjust salt and pepper.
4. Smooth the sauce (optional): for a silky texture, pass the pepita sauce through a fine-mesh sieve into a bowl, pressing with the back of a spoon. Keep warm over very low heat; if it firms, stir in a teaspoon of stock or oil to loosen.
5. Prepare the tomato‑habanero salsa: roast the tomatoes and habanero over an open flame, under a broiler, or in a hot skillet until charred and softened, about 8–10 minutes, turning as needed. Transfer to a blender with the 1/4 small white onion and 1 tbsp (15 ml) oil; blend to a coarse salsa. Taste and season with salt and optional lime juice. Keep separate.
6. Warm and soften tortillas: heat remaining 2 tbsp (30 ml) lard or oil in a skillet over medium heat. Briefly fry each tortilla 10–20 seconds per side just until pliable (not crispy) so they roll without cracking; drain on paper towels. Alternatively, steam or lightly griddle tortillas until soft.
7. Assemble papadzules: halve each peeled hard-boiled egg lengthwise. Working one tortilla at a time, dip or spread a thin coating of the warm pepita-epazote sauce onto the tortilla, place 1 halved egg (flat side down) near the center, and roll the tortilla around the egg. Arrange rolled tortillas seam-side down in a shallow serving dish.
8. Finish and garnish: spoon remaining pepita sauce generously over the rolled tortillas. Top with the tomato-habanero salsa (as much heat as desired). Sprinkle chopped white onion over the top for crunch and a little extra epazote leaf if available.
9. Serve: serve warm as an appetizer, allowing guests to spoon extra salsa and sauce on each portion. Papadzules are best eaten the same day.