Traditional Papadzules Recipe
Creamy pumpkin seed sauce over corn tortillas filled with chopped eggs—papadzules are a true Yucatecan classic and so easy to make at home!
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Why I Love Papadzules
There’s something special about classic recipes that have stood the test of time, and papadzules are just that. When I want to explore bold flavors with fairly simple ingredients, this dish delivers every time. The combination of eggs and a rich, nutty pumpkin seed sauce is unique and surprisingly filling.
What makes papadzules a go-to for me is how versatile they are. You can serve them for breakfast, lunch, or even dinner, and they always stand out from the crowd of typical Mexican dishes. Here’s what sets them apart for me:
- • The pumpkin seed sauce isn’t just flavorful—it’s packed with healthy fats and a satisfying texture.
- • Tortillas are easy to keep on hand and work great here; they’re the foundation of so many Mexican favorites.
- • It’s naturally vegetarian and surprisingly wholesome—something I really appreciate when I want a hearty meal without being heavy.
If you’re looking for something different that’s still rooted in tradition, you have to try papadzules. They’re simple, honest, and a perfect way to bring a bit of Yucatan culture to your kitchen.
Traditional Papadzules
Soft corn tortillas filled with chopped eggs, topped with a creamy pumpkin seed sauce—a Yucatan classic.
Ingredients
Instructions
- 1
Prepare the Sauce: In a blender, combine the toasted pumpkin seeds, garlic, cumin, and broth. Blend until smooth. Adjust seasoning with salt as needed.
- 2
Heat the Sauce: In a saucepan, heat the pumpkin seed sauce over medium heat until warmed through. Stir occasionally.
- 3
Prepare the Tortillas: In a skillet, lightly toast the corn tortillas on both sides until pliable.
- 4
Assemble the Papadzules: Place a few tablespoons of chopped hard-boiled eggs in the center of each tortilla. Roll them up and place seam-side down on a serving plate.
- 5
Serve: Pour the warm pumpkin seed sauce over the rolled tortillas. Garnish with fresh cilantro if desired. Serve immediately.
Notes
Use 100% corn tortillas to keep the recipe gluten free.
You can add a simple tomato salsa for extra flavor.
For vegan variation, try substituting with tofu scramble instead of eggs.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Papadzules are a traditional Yucatecan dish made with corn tortillas filled with chopped hard-boiled eggs, topped with a creamy pumpkin seed (pepita) sauce.
Yes, papadzules are naturally gluten free as long as you use 100% corn tortillas.
Traditional papadzules are not vegan due to the hard-boiled eggs, but you can try substituting with a plant-based egg alternative.
Papadzules are savory, creamy, and nutty from the pumpkin seed sauce, with soft tortillas and a mellow flavor from the hard-boiled eggs.
They are often served with refried beans, a fresh salad, or a light tomato salsa.
