Equipment
Ingredients
Pepita Sauce
- 150 g pepitas, raw, unsalted
- 30 g jalapeno, roughly chopped
- 10 g garlic, peeled
- 400 ml vegetable broth, low sodium
- 15 g fresh cilantro, leaves and tender stems
- 4 g kosher salt
Filling
- 250 g asparagus, woody ends trimmed
- 4 eggs, room temperature
- 15 ml olive oil
- 2 g kosher salt
Assembly and Garnish
- 8 corn tortillas
- 50 g pickled red onions, drained
- 5 g fresh cilantro, leaves only
Nutrition (per serving)
Method
Bring a saucepan of water to a rolling boil at 100C/212F. Carefully lower the eggs into the water using a slotted spoon and cook for exactly 6.5 minutes to achieve jammy yolks. Note that vulnerable populations should consume fully cooked eggs at an internal temperature of 71C/160F.
Transfer the boiled eggs immediately to a mixing bowl filled with ice water. Let them sit for 5 minutes to halt the cooking process, then peel and slice in half lengthwise.
Heat a dry skillet over medium heat. Add the pepitas, garlic cloves, and chopped jalapeno. Toast for 5 to 7 minutes, stirring frequently, until the seeds are fragrant, puffed, and lightly browned.
Transfer the toasted mixture to a blender. Add the vegetable broth, cilantro, and kosher salt. Blend on high until completely smooth and creamy.
Pour the blended sauce back into the saucepan. Simmer gently over low heat for 5 minutes until slightly thickened. Keep warm on the lowest setting.
Heat the olive oil in the skillet over medium-high heat. Add the asparagus pieces and the remaining kosher salt. Saute for 4 to 5 minutes until tender-crisp and bright green.
Warm the corn tortillas one at a time in a dry skillet until pliable. Using tongs, quickly dip each warm tortilla into the warm pepita sauce to coat completely.
Place the dipped tortillas on serving plates. Fill each with a portion of the sauteed asparagus and one egg half. Fold or roll the tortillas, top generously with the remaining warm pepita sauce, and garnish with pickled red onions and fresh cilantro leaves.
Chef's Notes
- Traditional Papadzules utilize an infusion of epazote in the broth. If you can locate fresh epazote, substitute half of the cilantro in the sauce to achieve a more authentic, subtly medicinal Yucatecan flavor profile.
- To effortlessly peel soft-boiled eggs, gently tap them all over to crack the shell, then peel them while submerged in the ice water. The water seeps under the membrane, separating it from the egg white.
- The pepita sauce acts like a sponge and will thicken significantly as it sits. Always keep a little extra vegetable broth or warm water on hand to thin it out right before dipping the tortillas.
Storage
Refrigerator: 2 days — Store the sauce, asparagus, and boiled eggs in separate airtight containers. Do not store assembled tortillas as they will disintegrate.
Reheating: Gently reheat the pepita sauce in a saucepan over low heat, whisking in a splash of broth to thin it out. Warm fresh tortillas and assemble just before serving.
