Appetizer: Mexico – Campeche, Yucatan Peninsula – Papadzules (Stuffed Pumpkin-Seed Tortillas)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 16 fresh corn tortillas (6-inch), about 16 oz (450 g) total
- 2 cups (200 g) raw hulled pumpkin seeds (pepitas)
- 1 to 1 1/4 cups (240–300 ml) chicken or vegetable broth, divided
- 1/4 cup (60 ml) lard or vegetable oil, plus 2 tbsp (30 ml) more for frying tortillas
- 1 small white onion, divided, about 6 oz (170 g)
- 3 garlic cloves, divided
- 1/2 cup (packed) fresh epazote leaves, about 10 g
- 8 large eggs, hard-boiled and peeled, approx. 1 lb (450 g) total
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 4 medium ripe tomatoes, about 1 lb (450 g)
- 1 tbsp (15 ml) vegetable oil or lard for the tomato sauce
- Toasted pepitas and thinly sliced white onion, for garnish

Instructions

Short Description:
Traditional Yucatecan papadzules: corn tortillas dipped in a creamy pepita (pumpkin seed) and epazote sauce, filled with hard-boiled eggs and finished with a bright tomato sauce and toasted pepitas.

Regional Notes:
This Campeche version highlights fresh local epazote blended into the pumpkin-seed sauce and is finished with a separate tomato-based topping — a distinctive combination common in Campeche compared with other Yucatecan variants that may omit epazote or use different toppings. The pepita sauce is prepared by toasting and grinding the seeds to a smooth paste, then cooking with epazote for its characteristic herbal note.

1. Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 10 minutes. Transfer to ice water, cool, peel and cut each egg in half lengthwise. Reserve.
2. In a dry skillet over medium heat, toast the pumpkin seeds, stirring, until fragrant and a shade darker, 6–8 minutes. Remove and cool slightly.
3. Roughly chop half the onion (about 3 oz / 85 g) and 2 garlic cloves. In a blender or small food processor, combine toasted pumpkin seeds, chopped onion, 2 garlic cloves, and 1/2 cup (120 ml) of the broth. Blend to a very smooth paste, adding up to the remaining broth as needed to reach a pourable but thick sauce consistency (about 1 to 1 1/4 cups / 240–300 ml total liquid).
4. Heat 1/4 cup (60 ml) lard or oil in a medium saucepan over medium heat. Add the remaining thinly sliced onion and 1 minced garlic clove; cook until soft and translucent, about 4 minutes. Stir in the pumpkin-seed paste and bring to a gentle simmer, stirring constantly so it does not stick. Add the fresh epazote leaves, torn if large, and simmer 4–5 minutes to meld flavors. Season with 1 tsp (6 g) salt and 1/4 tsp (0.5 g) black pepper; adjust to taste. Keep warm.
5. For the tomato sauce: char or roast the tomatoes on a dry skillet or comal until skins blister and flesh softens, about 8–10 minutes, turning. In a blender, combine the charred tomatoes, the remaining raw onion (about 3 oz / 85 g), 1 garlic clove, and a pinch of salt; blend until smooth. Heat 1 tbsp (15 ml) oil or lard in a small skillet, add the blended tomato purée and simmer 3–4 minutes to cook raw flavor off; season with salt to taste. Keep warm.
6. Warm 2 tbsp (30 ml) oil in a shallow skillet over medium heat. Briefly fry each tortilla 10–15 seconds per side to make pliable (do not brown heavily). Drain on paper towel.
7. Working quickly, dip each warm tortilla into the warm pumpkin-seed sauce to coat both sides lightly, then place on a flat surface. Put one egg half near the edge of the tortilla and roll tightly to enclose the egg. Place seam-side down in a shallow serving dish. Repeat until all tortillas are filled (two filled tortillas per whole egg).
8. Pour the remaining pumpkin-seed sauce over the arranged rolled tortillas, then spoon the tomato sauce over the top in a thin layer. Garnish with toasted pepitas and thinly sliced white onion. Serve warm.