Toasted tortillas filled with jammy eggs and topped with a pumpkin seed sauce (Papadzules) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 153) by Rick Martinez

  • epazote
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute this book's "Corn flatbread made from ground corn (Tortillas de maíz)" for commercial corn tortillas; and fresh oregano and mint for epazote.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Charred tomato, onion, and serrano (Salsa tatemada)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Corn flatbread made from ground corn (Tortillas de maíz)" for commercial corn tortillas; and fresh oregano and mint for epazote.

  • Nrnarayan on August 01, 2025

    Interesting but not my favorite. I wonder if I toasting the pepitas more would have helped

  • rmardel on July 29, 2022

    This was good but I don't believe I will make it again. I prefer Diana Kennedy's version, although the jammy eggs do make a nice garnish.

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