Photograph of the finished Papadzules yucatecos

Mexico · Bánh ngô xốt hạt bí trứng Papadzules

Papadzules yucatecos

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 24 leaves
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Epazote leaves Epazote leaves 2.1 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Chilli Chilli 8
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Roast pumpkin seeds in a dry pan until they crackle and pop, then grind them into a fine powder.
  2. 2 Boil water with epazolate, then gradually pour it into the pumpkin seed powder and stir until a thick green sauce is formed.
  3. 3 Squeeze the pumpkin seed paste to release the oil, creating a dark green layer, and set that oil aside.
  4. 4 The oil released from the pumpkin seeds is what's drizzled over the pastry; that's what makes papadzules unique.
  5. 5 Boil the eggs, chop them finely, and dip the corn tortillas into the pumpkin seed sauce. Then, wrap the egg mixture around the tortillas.
  6. 6 Cook tomatoes with peppers and onions to make a red sauce, then pour it over the rolls along with pumpkin seed oil.

With an appliance

  • Air fryer 48 min

    Replace step 1: spread the pumpkin seeds in a single layer, run the hot air fryer at 170 degrees for 5 minutes and shake at the 3rd minute; this is about 2 minutes faster, the seeds pop and become evenly fragrant without stirring, fewer seeds burn, and the sauce retains its green color. The steps for grinding, squeezing out the oil, and rolling the pancakes remain the same.

Start cooking