Papadzules - Yucatan style enchiladas

Papadzules - Yucatan style enchiladas


  • Green sauce:
  • 12.35 ounces of pumpkin seeds, toasted and ground
  • 1 epazote stem
  • salt to taste
  • Chiltomate (red sauce):
  • 12 tortillas made with MASECA® corn masa flour
  • 4 tomatoes, roasted and peeled
  • 10 eggs, cooked and diced
  • 1 habanero pepper
  • 1 tablespoon of oil
  • 1 onion, diced
  • salt and pepper to taste


Green sauce:

  1. Blend the pumpkin seeds, epazote, water and salt until obtaining a thick sauce.

Chiltomate (red sauce):

  1. Peel the tomatoes and blend with the habanero pepper.
  2. Heat oil in a pan and sauté onion.
  3. Add the sauce mix, season with salt and pepper and cook until thickened.


  1. Warm the tortillas made with MASECA® and make the tacos with the diced egg and place on the plate.
  2. Cover the tacos with the pumpkin seed sauce and top with chiltomate sauce.

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