|1 ||habanero pepper, opened, seeded|
|2 ||sprigs epazote|
|500 g (1 1/8 lb) ||shelled, unsalted pumpkin seeds, roasted and ground (nearly powdered)|
|8 ||boiled eggs, shelled and separated with yolks crushed and whites finely chopped|
|18 ||corn tortillas|
| ||salt to taste|
In a saucepan, boil the tomatoes for 5 minutes in 1 ½ liters (1 2/3 qt) of water over medium heat, along with the chile, epazote and salt. Remove tomatoes and chiles; strain the cooking liquid and keep it warm over low heat.
and seed the tomatoes and grind or food process them with the habanera
pepper. Adjust seasoning and set aside.
place the pumpkin seed powder in a shallow pan and sprinkle some of the tomato-cooking liquid on it repeatedly, kneading and squeezing each time until the seeds release all their oil. Gather the oil and set aside.
combine the rest of the cooking liquid with the pumpkin seeds to create a creamy sauce. Season.
, heat the pumpkin seed sauce in a double boiler over medium heat. Do not boil.
the tortillas. Soak them, one by one, in this sauce. Put some egg yolk and egg white in the tortilla, roll into an “enchilada,” and arrange on a platter. Meanwhile warm the tomato mixture over low heat.
each portion, pour a bit of pumpkin seed sauce on the dish, place three papadzules
on top, then bathe the papadzules
in the same sauce. Add a dollop of tomato sauce; finally drizzle with pumpkin seed oil.
According to Chef Ricardo Muñoz Zurita, papadzul (papa-dzul, papak-sul, papak-tsul, papasul or papatzul) means “food for lords,” as it was served only among the Maya ruling classes, in part because heated and pressed pumpkin seed oil was an exceedingly valuable luxury.