• For the Epazote Broth
  • 3 cups water
  • 4large sprigs epazote
  • 2tablespoons white onion, roughly chopped
  • 2teaspoons salt
  • For the Papadzules
  • 2cups raw pumpkinseeds
  • 8 eggs, hardboiled and chopped
  • 12warm corn tortillas
  • For the Tomate Frito (Makes About Two Cups)
  • 1 1/2pounds (6 medium or 9 to 12 plum) ripe tomatoes
  • 1 1/2tablespoons rich-tasting lard or olive oil
  • 1small white onion, diced
  • 1fresh habanero chile, halved
  • Salt, about 1/2 teaspoon


Make the Tomate Frito Roast the tomatoes using the the griddle method or the broiler method. For the griddle, line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. (Don’t worry if some of the skin sticks to the foil.) For the broiler method, lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; flip the tomatoes and roast the other side.

Cool, then peel, collecting any juices with the tomatoes. Coarsely puree tomatoes and juices in a food processor or blender.

In a medium-size (2- to 3-quart) skillet, heat the lard or oil over medium. Add the onion and sauté until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes or so, stirring often, until nicely reduced but not dry (it should be an easily spoonable consistency). Taste (it will be wonderfully picante and nicely perfumed), season with salt, remove the chile if you want, and it’s ready to use.

Make the epazote broth: In a medium (2-quart) saucepan, bring the water, epazote, onion and salt to a boil. Simmer for five minutes. Remove from heat for 15 minutes. Strain.

Make the pumpkinseed sauce Set a large (10-inch) skillet over medium heat. Pour the pumpkinseeds into a small skillet and set over medium heat. When the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. In a high-speed blender set to high or a food processor, blend the toasted pumpkinseeds and epazote broth.

In a large saucepan set over low heat, add the pureed pepita sauce and warm through. It should be thick enough to warm the back of a spoon. (If the sauce boils, it will look curdled. Don't worry. Reblending the sauce in a loosely covered blended will smooth it out.)

Top a tortilla with chopped egg and roll it up, repeating the process until all of the tortillas are filled. Ladle with pumpkinseed sauce and garnish with tomato frito and more chopped egg.


  1. Hi First let me say GOOD JOB you get it about mexican cuisine!! I was left dissapointed with season 5 & the glossing over of Yucateco cooking. FInally in your latest season you present more Yucatan cuisine. As a daughter of a Merida native I was s born & raised in Tijuana & grew up eating nothing but my dad’s Yucateco family recipes. In your latest season you finally mentioned in a blink of an eye my favorite condiment: recado negro aka chilmole. I look foward to seeing more recipes on your show or website using this condiment. I have one family recipe that uses chilmole & I would like to find more. Sincerely, a big fan in San Diego CA

    1. Hi Jerry- SURE! I would use shredded chicken from a rotisserie chicken or shredded pork would be wonderful as well!

    1. I ate this dish at Topolobampo ages ago. It was amazing. I still remember it and was considering making it today.

  2. Hello! love your show – looking for restaurant recommendations in the Quintana Roo section – Cancun – thank you!

  3. Finally, I had this dish over 20 yrs ago in Merida, had no idea what it was called but never forgot how tasty it is. Now, thanks to you, I can make it

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