Papadzules
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.5 cups
Water (657ml)1 cup
Salsa (250ml)Directions:
1
Have ready a warmed, not hot, serving dish or warmed individual dishes
2
Put the water, epazote, and salt into a small pan and bring to a boil
3
Lower the heat and simmer for about 5 minutes
4
Spread the pumpkin seeds in a thin layer over the bottom of a large skillet and heat through gently over low heat, turning them over from time to time
5
The seeds will swell, but take care not to let them become even slightly golden or the sauce will lose its fresh green color
6
You might want to keep a lid handy because often some of the seeds will start jumping out of the pan
7
Spread the seeds onto a metal tray to cool completely before grinding to avoid the blades seizing up with the volatile oil
8
Using an electric coffee/spice grinder, grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds
9
If the seeds are ground too fine, then it will be more difficult to extract the oil
10
Have a small glass bowl ready for the oil
11
Put the ground seeds onto a plate that has a slight ridge around the rim
12
Measure out 1/4 cup (63ml) of the epazote broth and little by little sprinkle it — don't, for goodness' sake, pour the whole lot — over the seeds and work it with your hands, first having put the telephone on automatic answering
13
Gradually add the liquid until you have a crumbly but cohesive paste
14
Tilt the plate a little to one side and put a folded cloth underneath to hold it in that position
15
Start squeezing the paste and you will see that drops of oil will begin to extrude
16
Add a little more warm liquid if necessary — you probably won't need the whole amount — and keep squeezing until you have collected almost 4 tablespoons of dark green oil
17
(This is pure vitamin E, and great for the hands
18
) Crumble the paste into a blender jar, add the remaining strained epazote broth, if desired, and blend until smooth
19
Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan
20
Dip one of the warm tortillas into the sauce: it should be lightly covered
21
If the sauce is too thick, dilute it with a little extra warm water
22
Work as quickly as you can, dipping each tortilla into the sauce, holding it with tongs but supporting it with a spatula so you don't get left with a bit of broken tortilla in your tongs
23
Sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish
24
When all the papadzules are assembled, pour the remaining sauce over them
25
(If the sauce has thickened and become grainy looking, put it back into the blender with a little extra warm water and blend until smooth
26
) Now pour on the tomato sauce and sprinkle the chopped egg whites and yolks
27
Decorate with the optional epazote
28
As a final touch, spoon in little pools of the oil
29
Serve immediately or the oil will sink back into the sauce and all that work will have been for naught! Of course, it is more colorful and attractive to serve the papadzules together on one serving dish
30
Have ready a warmed, not hot, serving dish or warmed individual dishes
31
Put the water, epazote, and salt into a small pan and bring to a boil
32
Lower the heat and simmer for about 5 minutes
33
Spread the pumpkin seeds in a thin layer over the bottom of a large skillet and heat through gently over low heat, turning them over from time to time
34
The seeds will swell, but take care not to let them become even slightly golden or the sauce will lose its fresh green color
35
You might want to keep a lid handy because often some of the seeds will start jumping out of the pan
36
Spread the seeds onto a metal tray to cool completely before grinding to avoid the blades seizing up with the volatile oil
37
Using an electric coffee/spice grinder, grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds
38
If the seeds are ground too fine, then it will be more difficult to extract the oil
39
Have a small glass bowl ready for the oil
40
Put the ground seeds onto a plate that has a slight ridge around the rim
41
Measure out 1/4 cup (63ml) of the epazote broth and little by little sprinkle it — don't, for goodness' sake, pour the whole lot — over the seeds and work it with your hands, first having put the telephone on automatic answering
42
Gradually add the liquid until you have a crumbly but cohesive paste
43
Tilt the plate a little to one side and put a folded cloth underneath to hold it in that position
44
Start squeezing the paste and you will see that drops of oil will begin to extrude
45
Add a little more warm liquid if necessary — you probably won't need the whole amount — and keep squeezing until you have collected almost 4 tablespoons of dark green oil
46
(This is pure vitamin E, and great for the hands
47
) Crumble the paste into a blender jar, add the remaining strained epazote broth, if desired, and blend until smooth
48
Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan
49
Dip one of the warm tortillas into the sauce: it should be lightly covered
50
If the sauce is too thick, dilute it with a little extra warm water
51
Work as quickly as you can, dipping each tortilla into the sauce, holding it with tongs but supporting it with a spatula so you don't get left with a bit of broken tortilla in your tongs
52
Sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish
53
When all the papadzules are assembled, pour the remaining sauce over them
54
(If the sauce has thickened and become grainy looking, put it back into the blender with a little extra warm water and blend until smooth
55
) Now pour on the tomato sauce and sprinkle the chopped egg whites and yolks
56
Decorate with the optional epazote
57
As a final touch, spoon in little pools of the oil
58
Serve immediately or the oil will sink back into the sauce and all that work will have been for naught! Of course, it is more colorful and attractive to serve the papadzules together on one serving dish