Papadzules
INGREDIENTS - For the Epazote Broth - 3 cups water - 4 large sprigs epazote - 2 tablespoons white onion, roughly chopped - 2 teaspoons salt - For the
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Cooking tools:
- Food processor
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- Griddle
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Saucepan
- Pot
- Fine-mesh sieve
- Ladle
- Wooden spoon
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Serving platter
Ingredients
- 3 cups water
- 4 large sprigs epazote
- 2 tablespoons white onion, roughly chopped
- 2 teaspoons salt
- 2 cups raw pumpkinseeds
- 8 eggs, hardboiled and chopped
- 12 warm corn tortillas
- 1 1/2 pounds (6 medium or 9 to 12 plum) ripe tomatoes
- 1 1/2 tablespoons rich-tasting lard or olive oil
- 1 small white onion, diced
- 1 fresh habanero chile, halved
- Salt, about 1/2 teaspoon
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