Mexican · Yucatán · main

Papadzules

Name: Papadzules
Prep time: 1 h 2 min
Total time: 1 h 12 min
Cuisine: Mexican · Yucatán
Ingredients: pumpkin seeds — 300 g; water — 1000 g; epazote — 2 g; eggs — 400 g; corn tortillas — 1200 g; tomatoes — 500 g; white onion — 100 g; garlic — 6 g; habanero chile — 100 g; pork lard — 27 g; salt — 10 g

Papadzules reads heat 4.9, richness 4.8 and allium 4.0 on Palate's 0–10 flavor X-ray — a Mexican · Yucatán main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Heat 4.9 · Richness 4.8 · Allium 4.0 · Salinity 3.7 · Umami 2.9 · Fruity 2.7 · Nutty 2.6 · Sourness 2.1 · Sweetness 2.0 · Earthy 1.7 · Herbaceous 1.3 · Bitterness 1.2 · Floral 1.2 · Warm Spice 0.9 · Citrus 0.6

What's in it (11)

pumpkin seeds — 300 g
water — 1000 g
epazote — 2 g
eggs — 400 g
corn tortillas — 1200 g
tomatoes — 500 g
white onion — 100 g
garlic — 6 g
habanero chile — 100 g
pork lard — 27 g
salt — 10 g

Time & effort: about 1 hr 12 min (1 hr 2 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 193 kcal, 7.1 g protein, 6.8 g fat, 26.9 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Warm the pepitas on a dry comal over low heat for 4 minutes, moving them constantly. They should smell green and nutty and stay pale — if they brown, the sauce turns muddy and will not release its oil.
Bring the water to a boil with the epazote and salt, take it off the heat, and let it steep 10 minutes until it is strongly herbal.
Grind the warm pepitas to a fine powder, then work in the epazote water a little at a time until you have a thick paste. Knead it with your hand against the side of the bowl and a green oil will bead out; pour that oil off and save it, it goes over the finished dish.
Loosen what remains with more of the epazote water into a sauce the thickness of pouring cream, and keep it warm but never let it boil or it splits.
Hard-cook the eggs 10 minutes, cool, peel and chop them coarse.
Char the tomatoes, onion, garlic and habanero on the comal until blistered black in places, about 10 minutes, blend, then fry the purée in the lard for 10 minutes until it darkens and thickens.
Dip each tortilla briefly into the warm pepita sauce, lay a line of egg down the middle, roll, and set them in a dish. Pour the rest of the pepita sauce over, spoon the tomato sauce across the middle, and finish with the reserved green oil.

Dishes with a similar flavor shape

Machaca con Huevo — Mexican · Norteño
Accara with Tapalapa and Pepper Sauce — Gambian
Picadas Veracruzanas — Mexican · Veracruz
Fërgesë Tirane me Gjizë (Peppers and Curd in the Pan) — Albanian
Run Down (Rundown) — Jamaican

Keep reading: what heat, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.