Papadzules Recipes

Steps:

• Fill a large bowl with ice and water. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook, adjusting the heat to maintain a gentle boil, for 6½ minutes for jammy eggs with a soft and runny yolk (or longer for medium- or hard-boiled eggs). Transfer the eggs to the bowl of ice water and chill until just slightly warm, about 2 minutes. (Keep the water boiling.) Gently crack the eggs all over and peel, starting from the wider end, which contains the air pocket. That gap between egg and shell makes peeling easier. Cut the eggs into quarters. Set 8 quarters aside for serving.
• Add the asparagus to the same pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain, transfer to a medium bowl and let sit until ready to assemble.
• Heat a tortilla in a small skillet over medium heat, turning once, until warm, about 1 minute. Wrap in a clean kitchen towel or foil. Repeat with the remaining tortillas, stacking and wrapping them in the towel.
• Reserve ¼ cup pepitas and ¼ cup scallions for garnish. Combine remaining pepitas, remaining scallions, the garlic, jalapeños, cilantro, lime juice, 3 cups water and salt (1 teaspoon coarse kosher salt or 2 teaspoons Diamond Crystal) in the jar of a blender. Purée until smooth and the consistency of heavy cream. Taste and season with salt and lime juice if necessary. Transfer to a medium bowl.
• Working one at a time and using tongs, dip a tortilla into the purée, turning to completely coat in sauce. Transfer to a baking sheet as you go.
• Arrange 4 egg quarters and a few pieces of asparagus down the center of each tortilla. Fold one side over, then roll up the tortilla. Place seam-side down on a plate. Repeat with the remaining tortillas, dividing among plates and spooning the remaining pepita purée over. Top with the reserved pepitas, scallions, egg quarters and any remaining asparagus.

Steps:

• For the chiltomate:.
• ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
• In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
• Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
• For the papadzules:.
• Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
• Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
• To assemble:.
• Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
• Serve warm or at room temperature, accompanied with the chiltomate.

Steps:

• Place 3 cups water in a saucepan and bring to a boil. Add 1 tablespoon salt and the tomatoes. Let simmer until tomatoes are soft, about 8 minutes.
• Drain the tomatoes and reserve the water in which they cooked.
• When the tomatoes are cool enough to handle, remove and discard the skins. Carefully scoop out the seeds and squeeze them to extract the juice. Discard the seeds. Add the juice to the tomato pulp, and mash or blend to make a purée. Set this aside.
• Meanwhile, place the chiles on a piece of aluminum foil and broil under a flame, turning frequently, until they are lightly toasted all over.
• Heat the lard and add the chopped onion. Cook slowly, stirring, until onion is translucent. Add the tomato mixture, the sugar, 1/2 teaspoon of salt and toasted chiles. Do not split open the chiles, as the seeds add heat. Simmer the mixture over low heat for about 15 minutes. Set the sauce aside.
• Add the epazote, if available, to the water in which the tomatoes cooked. Simmer 3 minutes and set aside. Let it cool slightly.
• Place the pepitas in a skillet and cook over low heat, stirring constantly, until they are lightly toasted. Do not let them burn (the seeds pop explosively as they cook). Set the pepitas aside to cool.
• Grind the pepitas until fine - the finer the better - or blend them (see note). Place them in a shallow dish and add a little of the warm epazote water, stirring with fingers to make a stiff paste. Continue kneading and squeezing the mixture with your fingers while adding about 1/4 cup of the warm liquid, until the paste becomes shiny and a dark color. Continue working and squeezing the paste between your fingers, and you will note that drops of oil accumulate from the paste. Once this state is reached, the oil accumulates quickly. If you tip the plate, the oil can be scooped out. About 2 tablespoons of the green oil should be separated from the paste and set aside.
• Slowly stir the remaining epazote liquid into the paste with a wooden spoon. Stir constantly until the sauce is smooth and creamy. Add salt to taste. At this point the sauce may be warmed over very low heat, but it is important that papadzules are served lukewarm.
• To assemble the dish, dip the tortillas, one at a time, into the pumpkin seed sauce. Spoon chopped egg down the center of each tortilla as each is prepared. Roll the tortillas loosely and arrange the rolls side by side in a serving dish. Pour the remaining pumpkin seed sauce over all. Spoon the tomato sauce across the center of the dish, and sprinkle the 2 tablespoons green oil over the top. Serve lukewarm.