Recipe

Papadzules with a Twist

Savory Enchiladas: Papadzules Reinvented

4.3 out of 5

Papadzules is a traditional Mexican dish that originates from the Yucatan Peninsula. This recipe puts a unique twist on the classic dish by incorporating modern flavors and techniques.

Egg Dish› Papadzules

Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free, Dairy-free (if using vegetable broth instead of chicken broth), Low-carb (modifications needed)

Allergens

Eggs, Dairy (optional)

Not suitable for

Vegan (contains eggs and cream), Paleo (contains corn tortillas)

Ingredients

8 corn tortillas 8 corn tortillas
6 hard-boiled eggs, sliced 6 hard-boiled eggs, sliced
1 cup (150g) pumpkin seeds 1 cup (150g) pumpkin seeds
1 small onion, chopped 1 small onion, chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
1 chipotle pepper in adobo sauce, chopped 1 chipotle pepper in adobo sauce, chopped
1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
Juice of 1 lime Juice of 1 lime
Salt and pepper to taste Salt and pepper to taste
Vegetable oil for frying Vegetable oil for frying

Nutrition

Calories: 350 kcal / 1465 KJ
Fat: 22g (Saturated Fat: 5g)
Carbohydrates: 25g (Sugar: 2g)
Protein: 15g
Fiber: 6g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a dry skillet over medium heat, toast the pumpkin seeds until lightly browned and fragrant. Remove from heat and let cool.
3.
In a blender or food processor, blend the toasted pumpkin seeds, onion, garlic, chipotle pepper, broth, heavy cream, cilantro, lime juice, salt, and pepper until smooth. Set aside.
4.
Heat vegetable oil in a separate skillet over medium-high heat. Fry each tortilla for about 10 seconds on each side until slightly crispy. Drain on paper towels.
5.
Place a few slices of hard-boiled egg in the center of each tortilla and roll it up. Repeat with the remaining tortillas and eggs.
6.
Pour half of the pumpkin seed sauce into a baking dish. Place the rolled tortillas on top of the sauce, seam side down.
7.
Pour the remaining sauce over the tortillas, making sure they are fully covered.
8.
Bake in the preheated oven for 15-20 minutes, until the sauce is bubbly and the tortillas are heated through.
9.
Serve the Papadzules warm, garnished with additional cilantro and a squeeze of lime juice.

Treat your ingredients with care...

Pumpkin seeds — Toasting the pumpkin seeds before blending them enhances their nutty flavor. Be careful not to burn them, as it can result in a bitter taste.

Tips & Tricks

For a spicier version, add more chipotle pepper.
If you prefer a milder flavor, remove the seeds from the chipotle pepper before chopping.
To make it low-carb, substitute the corn tortillas with lettuce leaves for a refreshing twist.
Serve with a side of Mexican rice and refried beans for a complete meal.
Leftover Papadzules can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Papadzules as a main course, accompanied by a fresh green salad and a side of Mexican rice. Garnish with additional cilantro and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the Papadzules on a platter, drizzle some extra pumpkin seed sauce on top, and sprinkle with chopped cilantro. The vibrant green color of the sauce will make the dish visually appealing.