Photograph of the finished Papadzul de huevo

Mexico · Bánh ngô cuốn trứng sốt hạt bí Papadzul

Papadzul de huevo

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Epazote leaves Epazote leaves 0.6 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Habaneros Habaneros 1.2
  • Photograph of Shallots Shallots 1.2
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Roast pumpkin seeds in a dry pan for 4 minutes until puffed up, then grind them finely. Pumpkin seeds are the entirety of the white sauce in this dish, so they cannot be substituted with anything else.
  2. 2 Boil the eggs for 9 minutes, peel them, and then chop them finely to use as filling.
  3. 3 Boil 250 ml of water with epazote leaves for 5 minutes, then strain to extract the fragrant liquid and gradually mix it into the pumpkin seed powder; the water should still be warm, not boiling, so that the sauce does not separate into green oils.
  4. 4 Dip the tortilla into the pumpkin seed sauce, add the chopped egg, roll it up, and arrange it on a plate.
  5. 5 Tomatoes are roasted with red onion and habanero peppers, blended into a red sauce, and then drizzled in two diagonal lines over the pizza.

With an appliance

  • Air fryer 38 min

    Replace step 5: bake tomatoes, red onions, and habaneros in an air fryer at 200 degrees for 8 minutes, flipping at the 4th minute for even browning, then blend into a red sauce; keep the pumpkin seed sauce steps the same to prevent the sauce from separating.

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