‘Papadzules’ are a traditional dish of the state of the Yucatán peninsula, their name comes from Mayan and can be translated as ‘el alimento del amo’😮 or the food of the master.
This dish has a mixture of ingredients that results in an exceptional flavour.😋
It’s originally made with egg filling, but for this vegan version💚, I substituted the egg for potato🥔 seasoned with salt, pepper, and garlic.
- 8 corn tortillas preferably from La Tortillera
- 1 cup pumpkin seeds lightly charred on a comal or flat grill
- 4 tbsp epazote fresh or dry
- 3 tomatoes
- 2 potatoes
- ½ white or brown onion
- 1 habanero chilli
- Garlic powder
- Olive oil
- Salt to taste
- Boil the epazote in about 2 litres of water, until it turns greenish and grind the seeds in a food processor or if you don't have one, you can use the blender.
- Strain the epazote water and pour into a pan gradually adding the pumpkin seed paste and a little bit of salt until a homogeneous mixture is obtained and reserve.
- Char the tomatoes on a comal and bring the potatoes to boil.
- Blend the tomato with the onion adding salt to taste, pour in a pan with a little hot oil, add the habanero chilli without cut just to add a little of the flavour and stir, cook over low heat for 10 minutes.
- Remove the potatoes from the boiling water and smash them with a fork, add a little bit of garlic powder, pepper and salt to taste.
- Re-heat the tortillas and dip them in the pepitas salsa, then fill them with the potatoes and roll them up, serve with the tomato salsa on top and the habanero.
- ¡Buen provecho!