Yucatán

Papadzules

Name: Papadzules
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 tortillas corn tortilla; 6 hard boiled egg; 1 1/4 cups hulled pepitas pumpkin seeds (pepitas); 1 cup hot water; a few sprigs (epazote if you have it) coriander leaves (cilantro); 3 tomato; 1 habanero whole scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli); 1/2 small onion; 2 tsp cooking oil (vegetable oil); Salt, to taste

Egg filled tortillas in a pumpkin seed sauce. Yucatán's oldest kind of comfort, still mild and green.

45 minTime

28 gProtein each

mildSpice

A Maya classic2 chapters · 1 min read

Make it your way

Grandma's wayPepita sauce, egg filling and a whole habanero, as in Mérida.

The original

543kcalsame

28 gproteinsame

8 gfibresame

45minutessame

Papadzules.

Per serving, worked out from the ingredient table.

Ingredients

Corn tortilla12 tortillas

Egg6, hard boiled

Pumpkin seeds (pepitas)1¼ cups hulled pepitas

Water1 cup, hot

Coriander leaves (cilantro)a few sprigs (epazote if you have it)

Tomato3

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 habanero, whole

Onion½ small

Cooking oil (vegetable oil)2 tsp

Saltto taste

Method

5 steps

1Toast the pumpkin seeds in a dry pan until they pop and smell nutty, without browning. Grind to a fine powder.
2Simmer the herbs in the water for 2 minutes, then whisk the hot water slowly into the seed powder with salt until creamy. Keep warm over very low heat, never boiling.
3Char the tomatoes, blend them and fry in the oil with the onion and the whole habanero for 8 minutes.
4Dip warm tortillas in the seed sauce, fill with chopped egg and roll up.
5Lay on plates, pour over more seed sauce and the tomato sauce, and top with more chopped egg.

Serve it like this

Serve three rolls per plate, sauced in green and red stripes, topped with chopped egg and a few drops of the green seed oil if it separates.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yucatán

Papadzules

Egg filled tortillas in a pumpkin seed sauce. Yucatán's oldest kind of comfort, still mild and green.

45 minTime

28 gProtein each

mildSpice

A Maya classic2 chapters · 1 min read

Make it your way

Grandma's wayPepita sauce, egg filling and a whole habanero, as in Mérida.

The original

543kcalsame

28 gproteinsame

8 gfibresame

45minutessame

Papadzules.

Per serving, worked out from the ingredient table.

Ingredients

Corn tortilla12 tortillas

Egg6, hard boiled

Pumpkin seeds (pepitas)1¼ cups hulled pepitas

Water1 cup, hot

Coriander leaves (cilantro)a few sprigs (epazote if you have it)

Tomato3

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 habanero, whole

Onion½ small

Cooking oil (vegetable oil)2 tsp

Saltto taste

Method

5 steps

1Toast the pumpkin seeds in a dry pan until they pop and smell nutty, without browning. Grind to a fine powder.
2Simmer the herbs in the water for 2 minutes, then whisk the hot water slowly into the seed powder with salt until creamy. Keep warm over very low heat, never boiling.
3Char the tomatoes, blend them and fry in the oil with the onion and the whole habanero for 8 minutes.
4Dip warm tortillas in the seed sauce, fill with chopped egg and roll up.
5Lay on plates, pour over more seed sauce and the tomato sauce, and top with more chopped egg.

Serve it like this

Serve three rolls per plate, sauced in green and red stripes, topped with chopped egg and a few drops of the green seed oil if it separates.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Papadzules

Make it your way

Ingredients

Method

Papadzules

Make it your way

Ingredients

Method

Make it a meal