Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of pumpkin seeds
- 2 cloves of garlic
- 1/2 onion
- 1/2 teaspoon of salt
- 2 cups of water
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender
- Large skillet
Step-by-step instructions:
1. Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden brown. Remove from heat and let cool.
2. In a blender, combine the toasted pumpkin seeds, garlic, onion, salt, and water. Blend until smooth.
3. Pour the pumpkin seed mixture into a large skillet and heat over medium heat until it thickens, stirring constantly. Remove from heat and set aside.
4. In the same skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and cook until softened.
5. Add the chopped tomatoes, salt, and black pepper to the skillet and cook until the tomatoes have broken down and the mixture has thickened, about 10 minutes.
6. Add the shrimp to the skillet and cook until pink and cooked through, about 5 minutes.
7. To assemble the papadzules, dip each tortilla in the pumpkin seed sauce, making sure it is completely coated. Place a few shrimp and a spoonful of tomato sauce in the center of each tortilla and roll up.
8. Serve the papadzules with the remaining tomato sauce and chopped cilantro on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 37g
Protein: 28g
Sodium: 650mg
Substitutions for ingredients:
- You can use pine nuts instead of pumpkin seeds.
- You can use chicken or tofu instead of shrimp.
Variations:
- Add sliced avocado on top of the papadzules for extra creaminess.
- Use a different type of tomato sauce, such as chipotle or tomatillo.
Tips and tricks:
- Make sure the pumpkin seed sauce is thick enough to coat the tortillas without dripping off.
- Use fresh shrimp for the best flavor.
- You can make the tomato sauce ahead of time and reheat it when ready to serve.
Storage instructions:
Store leftover papadzules in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the papadzules in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the papadzules on a platter with the remaining tomato sauce and chopped cilantro on top.
Garnishes:
Chopped fresh cilantro
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice
Troubleshooting advice:
If the pumpkin seed sauce is too thin, add more pumpkin seeds and blend again.
Food safety advice:
Make sure the shrimp is cooked through before serving.
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, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican