This traditional Mayan dish, also known as Papatzul or Papasul, comes from a combination of the words in the local language “papak” (to spread) and “zul” (to dip or soak). It is known to have been prepared as early as pre-Hispanic times and was served with quail eggs. It should be enjoyed warm, almost at room temperature. There are also black papadzules made with beans instead of pumpkin seeds, but they are less common.
Ingredients for 4 portions
- Tomatoes 400 g
- Onion 50 g
- Fresh garlic 5 g
- Habanero or red chili pepper 20 g
- Halls q.b.
- Water 2,5 l
- Hard-boiled eggs 480 g
- Epazote or coriander 50 g
- Pumpkin seeds 100 g
- Tortillas 320 g
- Iceberg lettuce 200 g
Preparation
Roast the tomatoes together with the onion andgarlic. Blend them, pour the resulting sauce over the whole Habanero chili and cook for 10 minutes, then add salt.
Cook theepazote in a saucepan with water for 5 minutes, let it cool, whisk it and set aside.
Soak the eggs in a saucepan with water and boil them for 10 minutes, shell them and cut them into cubes flavoring them with salt.
Blend the pumpkin seeds with the previously blendedepazote, add salt and heat the sauce.
Stuff the tortillas with eggs and roll them up.
Finely chop the lettuce.
Serve the papadzules with the two sauces and lettuce.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.