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Papadzules

3.8

(1)

Papadzules on a grey dish.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

This is a classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce from which the green oil has been extracted, and flavored with epazote. The tortillas are filled with chopped hard-cooked egg and topped with a tomato sauce. The final touch is given by little decorative pools of the green oil. Great care has to be taken to ensure that these ingredients are the freshest — slightly rancid or bitter pumpkin seeds can ruin it — and great care also should be taken in the preparation.

Note: You can still make this dish without the laborious process of extracting the oil from the seeds; Just blend the toasted seeds with the epazote water until completely smooth.

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