Tomatillo Papadzules

Tomatillo Papadzules
Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
30 mins


  • 1 cup pumpkin seeds (pepitas), toasted and cooled

  • 6 ounce tomatillos, husks removed, chopped

  • ¾ cup finely chopped red onion

  • 1 fresh habañero chile pepper or 2 fresh jalapeño or serrano chile peppers, stemmed, seeded, and minced*

  • 2 cloves garlic, minced

  • ½ teaspoon dried savory, crushed

  • ¼ teaspoon salt

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 tablespoon vegetable oil

  • ½ cup water

  • 1 tablespoon snipped fresh cilantro (optional)

  • 6 hard-cooked eggs, peeled and chopped

  • 1 large tomato, seeded and chopped

  • 1 tablespoon snipped fresh chives

  • 8 6-inch corn tortillas

  • ½ cup Cebollas Encurtidas

  • Mexican crema or sour cream

Cebollas Encurtidas

  • 1 red onion, cut into 1/2-inch slices

  • ¼ cup grapefruit juice

  • 2 tablespoon orange juice

  • 2 tablespoon lime juice

  • 1 teaspoon coarse sea salt or kosher salt

  • 1 teaspoon dried Mexican oregano, crushed

  • 1 clove garlic, minced

  • ¼ teaspoon cracked black pepper


  1. Preheat oven to 350°F. For the tomatillo-pepita sauce, set aside 2 tablespoons of the toasted pumpkin seeds for garnish. In a blender combine the remaining pumpkin seeds, the tomatillos, 1/2 cup of the onion, the chile pepper, garlic, savory, and salt. Add 1/2 cup of the broth. Cover and blend until smooth.

  2. In a large skillet heat oil over medium heat. Add tomatillo mixture; cook and stir about 5 minutes or until thickened. Add the remaining broth and the water. Simmer for 1 to 2 minutes more or until slightly thickened. If desired, stir in cilantro.

  3. In a medium bowl combine the remaining 1/4 cup chopped onion, the chopped eggs, tomato, and chives; set aside.

  4. Dip tortillas in the tomatillo-pepita sauce in skillet to soften and coat tortillas. Spoon some of the egg mixture into the center of each tortilla. Roll up tortillas. Arrange filled tortillas, seam sides down, in a 2-quart rectangular baking dish. Spoon the remaining tomatillo-pepita sauce over filled tortillas.

  5. Bake about 15 minutes or until heated through. Top with the Cebollas Encurtidas and the reserved 2 tablespoons toasted pumpkin seeds. Serve with crema.

Cebollas Encurtidas

  1. Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.

  2. In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill at least 2 hours before serving.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Fresh or Fast:

Fresh: Make as directed. Fast: Omit Cebollas Encurtidas and garnish with an additional hard-cooked egg, thinly sliced, and/or crumbled queso fresco.

Nutrition Facts (per serving)

517 Calories
33g Fat
36g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 517
% Daily Value *
Total Fat 33g 42%
Saturated Fat 7g 35%
Cholesterol 286mg 95%
Sodium 644mg 28%
Total Carbohydrate 36g 13%
Total Sugars 7g
Protein 26g
Vitamin C 22.4mg 112%
Calcium 141.4mg 11%
Iron 5.6mg 31%
Potassium 865mg 18%
Folate, total 76.6mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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