Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of pumpkin seeds
- 2 cups of water
- 2 cloves of garlic
- 1/2 onion
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of roasted green chile, chopped
- 1/2 cup of queso fresco, crumbled
- 1/4 cup of vegetable oil
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Toast the pumpkin seeds in a dry skillet over medium heat until golden brown, stirring frequently.
3. In a blender or food processor, blend the toasted pumpkin seeds, water, garlic, onion, salt, and black pepper until smooth.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Dip each tortilla in the pumpkin seed sauce and place it in the skillet. Cook for about 30 seconds on each side until softened.
6. Place the tortillas on a baking sheet and sprinkle each with chopped roasted green chile and crumbled queso fresco.
7. Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
8. Serve hot with additional roasted green chile and queso fresco on top.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 23g
Protein: 9g
Fiber: 5g
Sodium: 270mg
Substitutions for ingredients:
- Instead of pumpkin seeds, you can use almonds or walnuts.
- Instead of roasted green chile, you can use canned green chiles or jalapeños.
- Instead of queso fresco, you can use feta cheese or goat cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with diced tomatoes, avocado, and cilantro for a fresh twist.
- Use flour tortillas instead of corn tortillas for a milder flavor.
Tips and tricks:
- Make the pumpkin seed sauce ahead of time and store it in the refrigerator for up to 3 days.
- If the tortillas are too stiff, warm them up in the microwave for a few seconds before dipping them in the sauce.
- Use a non-stick skillet to prevent the tortillas from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with additional roasted green chile and queso fresco on top.
Garnishes:
Chopped cilantro, diced tomatoes, and sliced avocado.
Pairings:
Serve with a side of refried beans and rice.
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Black bean salad
Troubleshooting advice:
- If the pumpkin seed sauce is too thick, add more water until it reaches the desired consistency.
- If the tortillas are too soggy, cook them for less time in the skillet.
Food safety advice:
- Make sure to cook the tortillas until they are heated through to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Papadzules is a traditional Mayan dish from the Yucatan Peninsula in Mexico. It is typically served for breakfast or lunch and consists of tortillas dipped in a pumpkin seed sauce and filled with hard-boiled eggs.
Flavor profiles:
Creamy, nutty, spicy, and cheesy.
Serving suggestions:
Serve as a main dish or appetizer.
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Region: Mexican