Recipe of the Month: Doña Gloria’s Papadzules
Mexican cuisine is often seen as being very meat focused, and visitors to the Yucatán Peninsula often comment on how many meals feature chicken or pork. This does not mean, however, that there are no meat-free options. The culinary culture in the region is heavily influenced by Maya traditions which utilize a wide variety of alternative protein sources such as beans, maizes, squashes and eggs. Examples of meat-free traditional Maya dishes that remain popular include Polcanes, Brazo de Reina and this month’s recipe: Papadzules.
Although the history and origin of these delicious boiled egg tacos is debated, with some suggesting they were invented or adapted after the arrival of the Spanish, the flavor combination of epazote, eggs, corn tortillas, tomato salsa and pepita (ground pumpkin seeds) is thoroughly Maya. The exact meaning of the name has been lost to time, although it could be derived from the Maya words for ‘soaked’ or ‘covered in (siu and papak)’, or alternatively from the Maya word for ‘lord’ or ‘wealthy person’ (dzul).
Papadzules are difficult to find outside of the Peninsula, so we would strongly recommend taking the chance to try them if you are visiting the area. This recipe was provided by Doña Gloria, one of our homestay moms, whose cooking regularly receives rave reviews from our students.
Ingredients
Hard boiled eggs
Epazote (this native Mexican herb can be difficult to find outside of the country. It is possible to substitute it with oregano or fennel, although we suggest using epazote if you can find it)
Corn tortillas
Pepita paste (Doña Gloria uses a pumpkin seed paste that is available to buy here in the region. To make it yourself simply lightly toasted pumpkin seeds and then combine with water in a food processor to make a paste.)
Salt
Water
Oil (Some recipes use a small amount of lard)
For the tomato salsa
Tomatoes
Red onion
Oil
Salt
Habanero chile (if desired. Doña Gloria did not use any chillies in her version, although many versions will use habaneros or other chillies depending on how much of a spicy kick you like)
Method
Begin by hard boiling the eggs and setting them aside.
Then prepare the tomato salsa by chopping the red onions, tomatoes and chillies (if using) and frying in oil until the desired consistency is achieved. Add salt to taste and then set aside.
Heat water in a pan and add the epazote. Keep the temperature below boiling and allow to cook until the water has taken on the green color of the epazote. Then remove the epazote from the resulting broth.
Combine the pepita paste with water to create a thick sauce. Doña Gloria begins this process by adding a little water to the paste in a food processor and then adding more water before combining with the remainder of the water in the pan.
Bring the mixture to a boil while stirring continuously and cook until the sauce is smooth and silky but not too thin.
Peel the boiled eggs, thinly slice and then place them inside a tortilla and add some of the pepita sauce. Then close the tortilla, enchilada-style about one inch wide, and repeat with the number of tortillas desired. Then generously pour more sauce over the folded tacos and top with tomato salsa.
Serve and enjoy!
If you want to try out some other Mexican, Yucatec or Maya recipes from the Na’atik family, visit our blog where new recipes are uploaded every month, along with articles about culture, history and language.
If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of local families. Na’atik MaS (Maya and Spanish) immersion students stay with one of our local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at say@naatikmexico.org today.