Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of pumpkin seeds
- 2 cups of spinach
- 2 cups of mushrooms
- 1/2 onion
- 2 garlic cloves
- 1/2 cup of vegetable broth
- 1/2 cup of water
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Toast the pumpkin seeds in the oven for 10 minutes or until golden brown.
3. In a blender or food processor, blend the toasted pumpkin seeds, spinach, onion, garlic, vegetable broth, water, olive oil, salt, and pepper until smooth.
4. In a large skillet, sauté the mushrooms until they are tender.
5. Add the spinach sauce to the skillet with the mushrooms and cook for 5 minutes.
6. Warm the tortillas in a separate skillet.
7. Place the tortillas on a plate and spoon the spinach and mushroom sauce over them.
8. Fold the tortillas in half and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Instead of pumpkin seeds, you can use almonds or cashews.
- Instead of spinach, you can use kale or chard.
- Instead of mushrooms, you can use zucchini or eggplant.
Variations:
- Add cooked chicken or tofu to the spinach and mushroom sauce for extra protein.
- Top the papadzules with crumbled feta cheese or queso fresco.
- Serve with a side of black beans or rice.
Tips and tricks:
- Make the spinach sauce ahead of time and store it in the fridge for up to 3 days.
- Use a non-stick skillet to prevent the tortillas from sticking.
- If you don't have a blender or food processor, you can use a mortar and pestle to grind the pumpkin seeds.
Storage instructions:
Store any leftover spinach and mushroom sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the papadzules in the microwave or oven until warm.
Presentation ideas:
Arrange the papadzules on a platter and garnish with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley
Pairings:
Serve with a side of black beans or rice.
Suggested side dishes:
Black beans or rice
Troubleshooting advice:
If the spinach and mushroom sauce is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the mushrooms until they are tender and fully cooked.
Food history:
Papadzules are a traditional dish from the Yucatan region of Mexico. They are typically made with hard-boiled eggs and a pumpkin seed sauce.
Flavor profiles:
This dish is savory and nutty with a hint of spice from the black pepper.
Serving suggestions:
Serve the papadzules as a main dish for lunch or dinner.
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Region: Mexican