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Nopales Papadzules

Nopales Papadzules
  • Prep 35 min
  • Total 45 min
  • Ingredients 15
  • Servings 8
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.

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

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.

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

No nutrition information available for this recipe

  • 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.
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