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Papadzulas an Easy Enchiladas Recipe
As you probably know if you've been a regular (or even semi-regular) visitor to this site, Mexican cuisine hardly begins and ends at the tacos, burritos and tortas which you'll find at even the most Americanized of Mexican eateries. This is a country with an incredibly long and rich culinary history even before the arrival of the Spanish set off the creation of one of the world's greatest fusions of Old and New World cooking.
This recipe for papadzulas is one which comes largely from pre-Columbian cuisine, using mostly ingredients which are indigenous to the Americas such as pumpkin seeds, jalapeno and Serrano peppers and epazote. The most surprising of the ingredients to many people unfamiliar with this Mexican dish is hard boiled eggs, something which most of us do not normally associate with Mexican cuisine.
Even though papadzulas may be a little out of the ordinary, at least for most casual fans of Mexican food, they are a truly delightful and satisfying dish which you'll find yourself wanting to make over and over again.
Mayan Papadzulas
Ingredients -
12 corn tortillas
8 hard-boiled eggs, peeled and chopped
2 onions, one cut in halves, one diced
6 tomatoes, diced
2 Serrano peppers, roasted, seeded, peeled and chopped
7 cloves of garlic, peeled
1 tablespoon olive or vegetable oil
3 cups fresh, raw pumpkin seeds, hulled
1 jalapeno
2 sprigs of fresh epazote
1tbsp oregano (preferably Mexican oregano)
4 cups vegetable broth
Salt and black pepper, to taste
Preparation:
For the purposes of this recipe, we will assume that you already have some hard boiled eggs lying around (and you can probably figure that part out on your own anyway). The first step is to toast your pumpkin seeds on a dry skillet over medium-high heat for 5 to 7 minutes, tossing regularly. Blend the seeds in a food processor or blender until they form a smooth paste.
While doing this, start bringing your broth to a boil. Once it boils, add the halved onion, the jalapeno (poke it with a fork to allow its flavor to enter the broth) and 4 of the cloves of garlic and reduce to a simmer for 20 minutes, uncovered. Afterwards, strain off the vegetables and discard, reserving the broth.
While the broth simmers, roast the Serranos over the flame of a gas burner (or in the broiler if you are using an electric oven) until the skins are blackened and blistered all over. Place the peppers in a tightly closed paper bag for a few minutes, then rinse under cold running water while gently rubbing the peppers; their skins should come right off as you do so.
Next, sauté the tomatoes, the remaining garlic and onion, the roasted Serranos, the epazote, oregano, and all but ¼ cup of the broth. Simmer until the mixture thickens into a sauce over medium heat, stirring frequently. Remove from heat.
Warm the tortillas over a gas flame (or in a microwave or the oven, whichever is most convenient for you) and dip each quickly into the sauce and fill with about 2 tbsp of hard boiled eggs, topped with a little more sauce. Fold each tortilla up like you would an enchilada, 3 to a plate and top with more of the tomato sauce, followed by some of the pumpkin seed puree (thin the puree out with a little of the reserved broth before you do so). Serve hot and enjoy! This recipe serves 4.
Papadzulas are one of Mexican cuisine's hidden treasures. They take a little more time and energy to prepare than your garden variety taco or burrito, but they make for a change of pace in the kitchen which is its own reward.
Try serving these hardboiled egg-stuffed tortillas for dinner, lunch or for a weekend brunch. Along with a salad or some beans and rice, they make a satisfying centerpiece for any meal, any time of day. This recipe is suitable for lacto-ovo vegetarians, due to the presence of egg and is certain to win fans among the carnivores at your table as well. If you are looking for something different to add to your Mexican culinary repertoire, this papadzulas recipe is one not to be missed.
