Ingredients with Measurements:
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/2 cup chopped onion
- 1/2 cup chopped roasted red pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chicken broth
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 12 corn tortillas
- 2 cups of water
- 6 hard-boiled eggs, sliced
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. In a large skillet, toast the pumpkin seeds and sesame seeds over medium heat until lightly browned. Remove from heat and let cool.
2. In a blender or food processor, blend the toasted seeds, onion, roasted red pepper, cilantro, chicken broth, vegetable oil, and salt until smooth.
3. Pour the mixture into a large skillet and cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Preheat the oven to 350°F.
5. Dip each tortilla in the sauce, making sure it's fully coated. Place the tortillas on a baking sheet and bake for 5-7 minutes, until the tortillas are slightly crispy.
6. To assemble, place 2-3 slices of hard-boiled egg on each tortilla and fold in half. Top with additional sauce and garnish with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 470
- Fat: 36g
- Carbohydrates: 21g
- Protein: 17g
- Fiber: 6g
Substitutions for ingredients:
- You can use any type of nut or seed in place of the pumpkin seeds and sesame seeds.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- You can add cooked chicken or shrimp to the sauce for a protein boost.
- You can add diced tomatoes or avocado to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to fully coat each tortilla in the sauce to ensure maximum flavor.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tortillas in the oven at 350°F for 5-7 minutes, until heated through.
Presentation ideas:
- Serve the papadzules on a platter with extra sauce and chopped cilantro for garnish.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Rice and beans
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or vegetable oil to thin it out.
Food safety advice:
- Make sure to fully cook the eggs before slicing and using in this recipe.
Food history:
- Papadzules are a traditional dish from the Yucatan region of Mexico. They are typically filled with hard-boiled eggs and topped with a pumpkin seed sauce.
Flavor profiles:
- This dish is savory and nutty, with a slight sweetness from the roasted red pepper.
Serving suggestions:
- Serve the papadzules as a main dish for lunch or dinner.
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Region: Mexican