Papadzules (Yucatecan Egg-Filled Tortillas in Pumpkin Seed Sauce)
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Ingredients
- 8 large eggs
- 150 g pumpkin seeds
- 200 g tinned tomatillos
- 8 corn tortillas
- 0.5 onion
- 1 garlic cloves
- 300 ml vegetable stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 32.9 g
- Carbohydrate
- 29.8 g
- of which sugars
- 4.4 g
- Fat
- 34 g
- of which saturates
- 7.8 g
- Fibre
- 7.3 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the large eggs for 9 minutes, then cool, peel and chop roughly.
- 2
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop, then blend to a fine powder.
- 3
Blend the pumpkin seeds with the vegetable stock, onion and garlic clove until smooth, then warm gently in a pan without boiling, stirring until it thickens slightly.
- 4
Warm the corn tortillas, dip each in the pumpkin seed sauce, fill with chopped egg and roll up.
- 5
Blend the tinned tomatillos to a smooth salsa and spoon over the rolled tortillas.
- 6
Scatter with fresh coriander and serve with any remaining pumpkin seed sauce poured over.
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