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Nopales Papadzules

  • Prep 35 min
  • Total 45 min
  • Ingredients 15
  • Servings 8

Ingredients

1
lb raw pepita seeds
2
sprigs fresh epazote (Mexican herb)
1
cup chicken broth
1/2
teaspoon salt (or to taste)

For Chiltomate

5
tomatoes, roasted
1
Serrano pepper, roasted with the stem cut off
1/2
large yellow onion, coarsely chopped
3
garlic cloves, peeled
3
sprigs cilantro
1/2
teaspoon salt
2
tablespoons canola oil
18-20 corn tortillas
7
hardboiled eggs, peeled and chopped in bite size pieces
1
cup nopal strips, rinsed and cooked
1
Roma tomato, diced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If nopales are not available, you can also use cooked mushrooms and pickled onions.

Ericka Sanchez Papadzules are one of simplest forms of Yucatan-style cooking. Corn tortillas drenched in pepita sauce and filled with hardboiled eggs make this dish hearty and satisfying. Top it with a tangy cactus salad and you've got yourself a delectable meal.

Directions

  • 1 In a food processor, combine pepita seeds, epazote, chicken broth and salt. Pulse then process until a smooth sauce forms. Add more chicken broth if the paste is too thick. Set aside.
  • 2 In a blender, combine tomatoes, Serrano pepper, onion, garlic, cilantro and salt. Blend until smooth.
  • 3 In a large saucepan over low-medium heat, heat oil and cook tomato salsa for 10 minutes. Stir frequently. Set aside.
  • 4 To assemble, heat tortillas. Dip in pepita sauce, fill with 2 tablespoons hard boiled egg pieces and roll. Drizzle with more pepita sauce. Top with chiltomate, 1 tablespoon cooked nopales and a sprinkle of chopped tomatoes.

Ericka Sanchez Papadzules are one of simplest forms of Yucatan-style cooking. Corn tortillas drenched in pepita sauce and filled with hardboiled eggs make this dish hearty and satisfying. Top it with a tangy cactus salad and you've got yourself a delectable meal.

Rate and Comment

Ericka Sanchez Papadzules are one of simplest forms of Yucatan-style cooking. Corn tortillas drenched in pepita sauce and filled with hardboiled eggs make this dish hearty and satisfying. Top it with a tangy cactus salad and you've got yourself a delectable meal.