Papadzules: Egg Enchiladas

Recipe reprinted with permission from “Cocina Yucateca de la Hacienda Teya,” published by Editorial Dante, 2015, www.haciendateya.com.

Makes 16 pieces (3 pieces is a typical serving)

4 c. chicken stock

3 t. chicken bouillon powder

1 bunch epazote

2 c. papadzul paste (see below)

16 corn tortillas

8 hard boiled eggs, chopped

1 pinch salt

2 c. high quality tomato sauce

For the papadzul paste:

1 lb. hulled pumpkin seeds (pepitas)

Salt to taste

Water

Lightly toast the pepitas in a comal, but don’t let them brown. Grind them in a food processor or blender. Lightly season with salt. Slowly add water until you’ve made a thick paste.

Directions

    Bring the chicken stock to a boil in a large pot. Add the bouillon and epazote and continue boiling for about five minutes. Strain the stock to remove the epazote bunch, and put the stock back into the pot. Dilute the papadzul paste into the stock. You should get a thick sauce.

    Soak the tortillas briefly in the papadzul sauce. Lay them on a plate and put about a tablespoon of the chopped egg on each, plus a pinch of salt. Roll them up like an enchilada.

    Heat the two cups of tomato sauce in a separate saucepan.

    Put three of the rolled up tortillas on each plate, then cover with a cup of the papadzul sauce and a half cup of the tomato sauce. Top with a tablespoon of the chopped eggs. Serve immediately.