Welcome to Paulina Cocina! In this new episode, we're going to make a classic recipe from Yucatán , Mexico. We're talking about Papadzules , rolls covered in pumpkin seed sauce and filled with hard-boiled egg, which are finger-licking good!
In this article, we're going to delve into the world of Yucatecan papadzules with all their secrets, stories, and even share tips to make every bite a sublime experience .
As always, at the end you'll find a recipe for papadzules , with well-explained steps. While this recipe may seem complex, I assure you it's very simple, so go ahead and try making it at home. Let's cook!
Content table
About the Papadzules
Papadzules are an iconic dish from Yucatán . They are tortillas filled with hard-boiled eggs , tossed in a creamy sauce made from pumpkin seeds and another tomato sauce.
The magic of this recipe lies in how these elements combine to create a unique, yet very Yucatecan flavor. The sauce, made with ground pumpkin , is what gives it that creamy, earthy note that's so captivating.
In the recipe for papadzules, epazote plays an important role, adding an aromatic touch without overpowering the flavor. This ingredient is common in traditional Yucatan cuisine and many other Mexican dishes, but here it takes center stage.
Discover the origin and meaning: What are papadzules in Mexico?
The word " papadzul " comes from the Mayan language and means something like "food for the master ." Sounds great, doesn't it? The recipe was so tasty and special that it was even given that name, and to this day it remains a dish to be enjoyed with the serenity and respect it deserves.
Unlike other Mexican tacos or , papadzules aren't as popular outside of Yucatán. This is partly because ingredients like pumpkin seeds and epazote, essential for this recipe, aren't always easy to find in other parts of Mexico.
History of Papadzules: From the Mayans to Your Kitchen
According to legend, papadzules originated in the time of the Mayans, who already cultivated pumpkin seeds and used epazote in their preparations. Initially, the recipe didn't include egg or tomato sauce, but was rather a kind of enchilada with pumpkin seeds . However, over time and with colonial influence , those ingredients were added.
Like many traditional recipes, the exact origin of Yucatecan papadzules is somewhat uncertain. However, it is known that it is a dish that has endured for a long time and remains a staple in traditional Yucatan cuisine .
Yucatecan Papadzules: When and how are they enjoyed in Yucatán?
Papadzules are a typical dish of Yucatecan cuisine, and although they do not have a specific date or season to be enjoyed, they are usually eaten at family gatherings, local festivities such as the Day of the Dead celebration .
They are sometimes served as a light breakfast or lunch , especially in places like Mérida, but they can also be enjoyed as a main dish , with some typical accompaniments.
6 Characteristics of the papadzules recipe
- Simple but unique: Unlike other Mexican dishes that use many ingredients, papadzules are quite simple, but that's where their charm lies.
- Pumpkin seed base: The pumpkin seed sauce, which reminds us of pipián , is what gives them their characteristic flavor.
- Egg filling: This is an unexpected filling, yet essential for the full flavor of papadzul.
- Tomato sauce: Balances the flavor and adds a fresh, acidic note to the recipe.
- Fusion of textures: Between the softness of the tortilla, the creaminess of the pumpkin seed sauce, and the egg filling, each bite is a feast of textures.
- Quick and affordable: Although they may look elaborate, they are actually quick and easy to prepare.
How to prepare Yucatecan papadzules like in Yucatán
For those who dare to make this recipe at home, prepare for a delicious and authentic experience. The base of this recipe is a mixture of pumpkin seeds, fresh corn tortillas, and hard-boiled eggs .
The good thing is that you don't need to spend hours in the kitchen; with a little love and these basic ingredients, you'll be ready to make the best papadzules . But first, let's look at some tips to make them perfect .
6 Tips for Making Good Papadzules
- Toasted pumpkin seeds: Before grinding them, it's a good idea to lightly toast the pumpkin seeds, taking care not to burn them. This will give the sauce a deeper flavor.
- Hand-cranked grinder: The flavor of freshly ground pumpkin seeds is always more intense. A powerful grinder or blender makes them perfect for salsa.
- Hot tortillas: Heat the tortillas thoroughly in a pan with just a little oil, so they don't break when you roll them.
- Carefully cooked eggs: The ideal point for a cooked egg is until the yolk is firm but not dry.
- Spicy Tomato Sauce: Tomato sauce can have a habanero pepper added to give the dish a spicy touch.
- Don't skimp on the sauce: Each papadzul should be well coated in the pumpkin seed sauce to enjoy its full flavor.
What is usually served with the papadzules recipe?
Although papadzules are already complete in themselves, they can be served with other dishes such as the classic Yucatecan stuffed cheese , some delicious refried beans and a portion of pickled red onion .
And of course, they always go well with a very cold drink, such as horchata water or even Jamaican water .
Seguime on Instagram ( here )
And on YouTube that I upload new recipes every week ( click here )
Papadzules Recipe
Yields: 4 portions
Preparation time: 35 minutes
Ingredients
- 1 cup pumpkin seeds (reserve some for garnish)
- 2 cups of water
- 8 corn tortillas (preferably freshly made or warmed)
- 8 hard-boiled eggs, peeled and chopped with a fork
- 2 medium tomatoes
- ½ white onion
- 1 habanero pepper (optional)
- 2 sprigs of fresh epazote
- Salt to taste
How to make papadzules step by step
- Toast the pumpkin seeds in a pan over low heat, stirring constantly, until they release a rich aroma and turn lightly brown (about 3-5 minutes). Reserve a few for garnish.
- Meanwhile, heat the 2 cups of water with the epazote sprigs. Boil for 5 minutes, remove the epazote, and reserve the infused water.
- Once toasted, place the pumpkin seeds in a blender with the epazote water and a pinch of salt. Blend until you have a thick, creamy paste, which will form the basis of the papadzules' flavor. Taste and adjust the salt if necessary. If it's too thick, add a little more water.
- Halve the tomatoes, half the onion, and the habanero pepper (if using). Cook them upside down in a pan or griddle until slightly charred. Remove and blend until you have a smooth sauce. If any skin remains, strain them through a sieve.
- Heat the corn tortillas on a griddle or in a frying pan just enough so that they are flexible and do not break.
- Pass each tortilla through the pumpkin seed sauce, fill them with the boiled egg and roll them up carefully.
- Place the filled tortillas on a plate and drizzle each papadzul with the remaining pumpkin seed sauce. Then, top with the tomato sauce to give it a contrasting color and flavor.
- To give the papadzules a finishing touch, you can add some toasted pumpkin seeds on top. Enjoy!
