Mesoamerica · Volume 02, Achiote, the Pib and the Lebanese Table
Papadzules
Yucatán, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- 1 hour
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Papadzules
Serves 6 · 1 hour
Ingredients
- 12 corn tortillas
- 12 hard-boiled egg, chopped
- 600g pumpkin seed, toasted
- 4½ cups (roughly 1 litre) water
- 30 leaves epazote
- ½kg tomato, for a thin sauce
Method
- Fill corn tortillas with chopped hard-boiled egg and roll.
- Blend the toasted pumpkin seed with water and epazote until smooth to make the sauce.
- Bathe the rolled tortillas in the pumpkin-seed sauce.
- Finish with a thin tomato sauce spooned over the top.
What a modern chef changes
Double-strained pumpkin sauce, sous vide egg, smoked tomato
Method
- Toast the pumpkin seed carefully in a dry pan just to the edge of colour, then blend in a high-power blender and pass through a chinois twice for a genuinely silky sauce with none of the grainy seed-skin texture a single blend leaves behind.
- Cook the eggs sous vide to a soft, still-jammy set rather than a fully hard boil, folding the warm, barely-set yolk through the filling.
- Reduce the tomato component separately and finish it with a light pass of smoke from the Big Green Egg, a nod toward recado negro's own char.