Papadzules Mayan Egg Enchiladas with Pumpkin Seed Sauce
Transport your taste buds to the Yucatán Peninsula with Papadzules, a traditional Mayan dish that combines hearty, homey flavors with vibrant textures. These egg-stuffed enchiladas are wrapped in soft corn tortillas and smothered in a creamy pumpkin seed (pepita) sauce, offering a nutty, velvety finish. A drizzle of tangy tomato sauce adds a bright, zesty contrast, while the subtle herbal notes of epazote infuse authentic depth. Perfect for vegetarian comfort food enthusiasts, this recipe is as versatile as it is easy to make, using simple techniques like toasting seeds for maximum flavor and creating beautifully layered sauces. Serve these Papadzules as a satisfying main course or a unique addition to any festive gathering, and garnish with toasted pepitas for an extra crunch. Whether you’re exploring Mexican cuisine or craving an earthy, protein-packed meal, Papadzules offer a perfect blend of tradition and indulgence.
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Ingredients
- 12 Corn tortillas
- 6 Hard-boiled eggs
- 2 cups Raw hulled pumpkin seeds (pepitas)
- 2.5 cups Water
- 3 Epazote leaves (fresh or dried)
- 2 Tomatoes (medium)
- 1 White onion
- 2 Garlic cloves
- 1 cup Vegetable stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
Directions
Step 1
Place the raw pumpkin seeds (pepitas) in a dry skillet over medium heat. Toast them until they are fragrant and start to puff, about 2-3 minutes. Be careful not to burn them. Remove from heat and let them cool.
Step 2
Once cooled, transfer the toasted pumpkin seeds to a blender. Add 2 cups of water and blend into a smooth, creamy sauce. You may need to stop and scrape down the sides of the blender. Set aside.
Step 3
In a small saucepan, bring 0.5 cup of water to a boil. Add the epazote leaves and simmer for 5 minutes to create an epazote infusion. Strain out the leaves and reserve the liquid.
Step 4
Add the epazote infusion to the pumpkin seed sauce in the blender and blend again briefly to combine. Season with a pinch of salt.
Step 5
Hard-boil 6 eggs by placing them in a pot of boiling water for 10 minutes. Cool them under cold water, peel, and chop them finely. Set aside.
Step 6
For the tomato sauce, blend 2 tomatoes, half of the white onion, and the garlic cloves until smooth.
Step 7
Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the blended tomato mixture and cook for 5-7 minutes, stirring frequently, until slightly thickened. Add 1 cup of vegetable stock and simmer for 5 more minutes. Season with 1 teaspoon of salt and set aside.
Step 8
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Step 9
Place a portion of the chopped hard-boiled eggs in the center of each tortilla and roll them up tightly to form enchiladas. Arrange the filled tortillas seam-side down on a serving platter.
Step 10
Pour the pumpkin seed sauce generously over the enchiladas, ensuring they are well-coated. Then, drizzle the tomato sauce on top for a pop of color and added flavor.
Step 11
Serve immediately, garnished with additional toasted pumpkin seeds or a few epazote leaves if desired.
Nutrition Facts
| Serving size | (2419g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3377.9 |
| Total Fat 179.4g | 0% |
| Saturated Fat 34.6g | 0% |
| Polyunsaturated Fat 23.0g | |
| Cholesterol 1233mg | 0% |
| Sodium 3504.6mg | 0% |
| Total Carbohydrate 336.0g | 0% |
| Dietary Fiber 56.3g | 0% |
| Total Sugars 25.7g | |
| Protein 136.8g | 0% |
| Vitamin D 300IU | 0% |
| Calcium 742.2mg | 0% |
| Iron 33.3mg | 0% |
| Potassium 4427.4mg | 0% |
Source of Calories