Ingredients with Measurements:
- 8 corn tortillas
- 2 cups of pumpkin seeds
- 2 cloves of garlic
- 1/2 onion
- 1/2 teaspoon of salt
- 2 cups of chicken broth
- 1/2 cup of coconut milk
- 2 ripe plantains
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1/4 cup of shredded coconut
Special equipment needed:
- Blender
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Toast the pumpkin seeds in a skillet over medium heat until golden brown.
3. In a blender, combine the toasted pumpkin seeds, garlic, onion, salt, and chicken broth. Blend until smooth.
4. Pour the mixture into a skillet and cook over medium heat for 10 minutes, stirring constantly.
5. Add the coconut milk to the skillet and cook for an additional 5 minutes.
6. Peel and slice the plantains into 1/4 inch rounds.
7. Heat the vegetable oil in a skillet over medium heat. Add the plantains and cook until golden brown on both sides.
8. Season the plantains with salt and pepper to taste.
9. Warm the tortillas in the oven for 5 minutes.
10. To assemble the papadzules, place a tortilla on a plate and spoon some of the pumpkin seed sauce over it. Fold the tortilla in half and repeat with the remaining tortillas.
11. Top the papadzules with the sautéed plantains.
12. In a small skillet, toast the shredded coconut until golden brown.
13. Sprinkle the toasted coconut over the plantains.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven: 350°F
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 425
Fat: 25g
Carbohydrates: 41g
Protein: 14g
Fiber: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Almonds or cashews can be used instead of pumpkin seeds.
- Green plantains can be used instead of ripe plantains.
Variations:
- Add cooked chicken or shrimp to the papadzules for a protein boost.
- Top the papadzules with diced avocado for a creamy texture.
- Add chopped cilantro or parsley for a fresh flavor.
Tips and tricks:
- Make the pumpkin seed sauce ahead of time and store it in the refrigerator for up to 3 days.
- Use a non-stick skillet to prevent the plantains from sticking.
- Serve the papadzules with a side of black beans for a complete meal.
Storage instructions:
Store the leftover pumpkin seed sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the papadzules in the oven at 350°F for 10 minutes or until warmed through.
Presentation ideas:
Arrange the papadzules on a platter and garnish with fresh herbs and lime wedges.
Garnishes:
- Toasted coconut
- Chopped cilantro or parsley
- Diced avocado
- Lime wedges
Pairings:
- Black beans
- Rice
- Grilled vegetables
Suggested side dishes:
- Black beans
- Rice
- Grilled vegetables
Troubleshooting advice:
- If the pumpkin seed sauce is too thick, add more chicken broth to thin it out.
- If the plantains are too hard, let them ripen for a few more days.
Food safety advice:
- Make sure to cook the chicken broth and pumpkin seed sauce to a temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
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:
The pumpkin seed sauce is nutty and slightly spicy, while the sautéed plantains add a sweet and savory flavor. The toasted coconut adds a crunchy texture and a hint of sweetness.
Serving suggestions:
Serve the papadzules as a main dish for lunch or dinner. They are also great for brunch or as a party appetizer.
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Region: Mexican