Papadzules (Egg-Stuffed Tortillas)


Papadzules are a traditional Mexican dish of egg-stuffed tortillas, smothered in a creamy sauce made from pumpkin seeds and tomatillos. The dish is thought to date back to the Maya civilization, and was traditionally made as a way to use up leftover tortillas. These days, papadzules are usually served as a main course, and make a delicious and hearty meal.

Ingredients

  • 6 eggs
  • 6 corn tortillas
  • 1/2 cup (120 ml) pumpkin seed sauce
  • 1/4 cup (60 ml) tomatillo sauce
  • 1/4 cup (60 ml) sour cream
  • 2 tablespoons (30 ml) chopped cilantro

Method

  1. Preheat oven to 350°F (180°C).
  2. Soft-boil eggs for six minutes, then peel and chop into small pieces.
  3. Warm tortillas in the oven for about five minutes.
  4. Spread each tortilla with a layer of pumpkin seed sauce, then top with eggs and a dollop of tomatillo sauce.
  5. Roll up tortillas and place in a baking dish. Cover with remaining pumpkin seed sauce and tomatillo sauce.
  6. Bake for 15-20 minutes, until heated through.
  7. Serve with sour cream and cilantro.

Potential changes & improvements

If you want a bit more of a spicy kick, you could add some chopped jalapeño peppers to the sauces. For a vegetarian version, you could omit the eggs and add some extra vegetables, such as sautéed mushrooms or zucchini.

What other food it works well with

Papadzules go particularly well with beans and rice, making for a complete and satisfying meal.

Common Mistakes

One common mistake is to overcook the eggs, which can make them dry and rubbery. Another mistake is to use too much sauce, which can make the dish too wet and soggy.

Nutritional Information

Each serving of Papadzules (Egg-Stuffed Tortillas) contains:

  • Calories: 400
  • Fat: 23 g
  • Saturated fat: 5 g
  • Cholesterol: 190 mg
  • Sodium: 410 mg
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Protein: 15 g

Papadzules (Egg-Stuffed Tortillas) contain the following allergens:

  • Eggs
  • Corn
  • Pumpkin seeds
  • Tomatillos
  • Sour cream
  • Cilantro

Leave a Comment

Your email address will not be published. Required fields are marked *