Ingredients with Measurements:
- 8 corn tortillas
- 1 cup of pumpkin seeds
- 1/2 cup of cilantro leaves
- 2 garlic cloves
- 2 cups of chicken broth
- 1/2 cup of vegetable oil
- 1/2 cup of white onion, chopped
- 2 cups of cooked black beans
- 2 ripe plantains, peeled and sliced
- Salt and pepper to taste
Special equipment needed:
- Blender
- Baking sheet
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F. Spread the pumpkin seeds on a baking sheet and roast for 10 minutes or until lightly browned.
2. In a blender, combine the roasted pumpkin seeds, cilantro leaves, garlic cloves, and 1 cup of chicken broth. Blend until smooth.
3. In a non-stick skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the pumpkin seed mixture to the skillet and cook for 5 minutes or until the sauce thickens. Add salt and pepper to taste.
5. In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced plantains and cook for 5 minutes on each side or until golden brown.
6. Warm the tortillas in a microwave or on a skillet.
7. To assemble the papadzules, dip each tortilla in the pumpkin seed sauce until coated. Place 2 tablespoons of black beans and 2 slices of roasted plantain in the center of each tortilla. Roll the tortilla and place it on a serving dish.
8. Pour the remaining pumpkin seed sauce over the papadzules.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- White onion can be substituted with red onion.
- Black beans can be substituted with pinto beans or kidney beans.
- Plantains can be substituted with sweet potatoes or butternut squash.
Variations:
- Add shredded chicken or ground beef to the black beans for a meatier version.
- Top the papadzules with crumbled queso fresco or feta cheese.
- Add sliced avocado or diced tomatoes as a garnish.
Tips and tricks:
- To make the pumpkin seed sauce smoother, strain it through a fine-mesh sieve.
- If the pumpkin seed sauce is too thick, add more chicken broth until desired consistency is reached.
- To make the papadzules spicier, add a diced jalapeño pepper to the pumpkin seed sauce.
Storage instructions:
Leftover papadzules can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the papadzules, place them in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the papadzules on a colorful platter and garnish with cilantro leaves and sliced avocado.
Garnishes:
Cilantro leaves, crumbled queso fresco or feta cheese, sliced avocado, diced tomatoes.
Pairings:
Serve the papadzules with a side of Mexican rice and a fresh green salad.
Suggested side dishes:
Mexican rice, green salad.
Troubleshooting advice:
- If the pumpkin seed sauce is too thin, cook it for a few more minutes until it thickens.
- If the tortillas break when rolling, warm them up for a few more seconds until they become more pliable.
Food safety advice:
Make sure to cook the black beans and plantains thoroughly to avoid any foodborne illnesses.
Food history:
Papadzules is a traditional dish from the Yucatan region of Mexico. It is typically served for breakfast or lunch and consists of tortillas filled with hard-boiled eggs and topped with a pumpkin seed sauce.
Flavor profiles:
This dish has a nutty and slightly sweet flavor from the pumpkin seed sauce, combined with the savory taste of black beans and the caramelized flavor of roasted plantains.
Serving suggestions:
Serve the papadzules as a main dish for breakfast or lunch. It can also be served as an appetizer or a side dish for dinner.
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Region: Mexican