Posted on September 26, 2007 in Mexican Recipes
Ingredients for Papadzules Recipes
Method of preparation for Papadzules Recipes:
First prepare the seeds by lightly toasting them in a hot pan for 5-7 minutes. Do not brown too much or the seeds will lose the green color. Blend the warmed seeds in a blender or food processor until a paste forms. Then boil the chicken broth and add in the 2 onion halves, 3 cloves of garlic, jalapeno, and a sprig of epazote and simmer for 20 minutes.
Wrap tortillas in foil or a damp dish cloth and heat in oven until warm. In a hot pan add vegetable oil or lard and heat over medium heat and add in tomatoes, 4 cloves of garlic, chopped onion, oregano, roasted Serrano chiles and salt. Cook until the tomatoes release there juices forming a sauce.Sprinkle some water over the pumpkin seeds paste and press it with your fingers until oil is formed. Now drain the oil formed. Then mix the rest of the water into the seed mixture and warm over lowest heat, do not boil. If sauce becomes coagulated, re-blend with 2 tablespoons liquid until smooth.
Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle. Roll up like an enchilada and place seam side down in the dish. Repeat with three stuffed tortillas on each plate. Pour remaining sauce over the top. Then pour the tomato salsa over the middle of the tortillas and topping with a sprinkle of the chopped egg. Then sprinkle green oil over the pumpkin seed sauce in little pools and serve it.
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