Ingredients with Measurements:
- 1/2 cup pumpkin seeds
- 1/2 cup water
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh epazote
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped white onion
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups roasted poblano peppers, sliced
- 1 cup roasted corn kernels
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro, for garnish
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. In a dry skillet over medium heat, toast the pumpkin seeds until lightly browned, about 5 minutes. Transfer to a blender or food processor.
2. Add the water, cilantro, mint, epazote, chives, parsley, onion, garlic, salt, and black pepper to the blender or food processor. Blend until smooth.
3. Heat the tortillas in a dry skillet over medium heat until warm and pliable, about 1 minute per side.
4. Spread a spoonful of the pumpkin seed sauce on each tortilla.
5. Top each tortilla with sliced roasted poblano peppers and roasted corn kernels.
6. Sprinkle crumbled queso fresco over the top of each tortilla.
7. Roll up each tortilla and place on a serving platter.
8. Garnish with chopped fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 265
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 372mg
Total Carbohydrates: 35g
Dietary Fiber: 6g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- If you can't find epazote, you can substitute with fresh oregano or marjoram.
- If you don't have queso fresco, you can substitute with feta cheese or goat cheese.
Variations:
- You can add cooked chicken or shrimp to the filling for a heartier meal.
- You can use different types of roasted peppers, such as bell peppers or Anaheim peppers.
- You can add sliced avocado to the filling for a creamy texture.
Tips and tricks:
- To make the tortillas easier to roll, you can warm them in the microwave for 10-15 seconds before heating them in the skillet.
- If the pumpkin seed sauce is too thick, you can add more water to thin it out.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the rolled-up tortillas on a platter and garnish with chopped fresh cilantro.
Garnishes:
Chopped fresh cilantro
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
If the tortillas are cracking when you try to roll them, they may be too dry. Try warming them up in the microwave or adding a little bit of water to the filling.
Food safety advice:
Make sure to store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Papadzules is a traditional dish from the Yucatan region of Mexico. It is typically made with hard-boiled eggs and a pumpkin seed sauce.
Flavor profiles:
Creamy, nutty, smoky, and fresh
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican