Skip to Content
Ver en Español
Menu

Nopales Papadzules

  • Save Recipe
  • Prep 35 min
  • Total 45 min
  • Ingredients 15
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Ericka Sanchez Papadzules are one of simplest forms of Yucatan-style cooking. Corn tortillas drenched in pepita sauce and filled with hardboiled eggs make this dish hearty and satisfying. Top it with a tangy cactus salad and you've got yourself a delectable meal.
by Qué Rica Vida Cocina
Updated Apr 6, 2014
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 lb raw pepita seeds
  • 2 sprigs fresh epazote (Mexican herb)
  • 1 cup chicken broth
  • 1/2 teaspoon salt (or to taste)

For Chiltomate

  • 5 tomatoes, roasted
  • 1 Serrano pepper, roasted with the stem cut off
  • 1/2 large yellow onion, coarsely chopped
  • 3 garlic cloves, peeled
  • 3 sprigs cilantro
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 18-20 corn tortillas
  • 7 hardboiled eggs, peeled and chopped in bite size pieces
  • 1 cup nopal strips, rinsed and cooked
  • 1 Roma tomato, diced

Directions

  •  
    1
    In a food processor, combine pepita seeds, epazote, chicken broth and salt. Pulse then process until a smooth sauce forms. Add more chicken broth if the paste is too thick. Set aside.
  •  
    2
    In a blender, combine tomatoes, Serrano pepper, onion, garlic, cilantro and salt. Blend until smooth.
  •  
    3
    In a large saucepan over low-medium heat, heat oil and cook tomato salsa for 10 minutes. Stir frequently. Set aside.
  •  
    4
    To assemble, heat tortillas. Dip in pepita sauce, fill with 2 tablespoons hard boiled egg pieces and roll. Drizzle with more pepita sauce. Top with chiltomate, 1 tablespoon cooked nopales and a sprinkle of chopped tomatoes.

Expert Tips

  • tip 1
    If nopales are not available, you can also use cooked mushrooms and pickled onions.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Ericka Sanchez Papadzules are one of simplest forms of Yucatan-style cooking. Corn tortillas drenched in pepita sauce and filled with hardboiled eggs make this dish hearty and satisfying. Top it with a tangy cactus salad and you've got yourself a delectable meal.
© 2024 ®/TM General Mills All Rights Reserved