Papadzules (Eggs and Asparagus in Tortillas With Pepita Sauce) Recipe (2024)

Three cups of water makes the sauce too watery. Start with two or (in my attempt at a save) add 1/2 an avocado.

I found this visually stunning and . . . pretty good. For me, the raw garlic in the purée overwhelmed the other flavors (including some particularly punchy local cilantro). But if you freshly make your tortillas, as I did, you may find that the masa flavor still comes through. And this makes a very filling plate, though possibly a bit too much.I followed Whitney's advice to be skimpy with the water, and the amount they suggested -- 2 cups for the full recipe -- seemed just right.

Lots wrong here. Fire roast tortilla on burner to add body, reduce sauce to add thickness, add cheese to hold it all together, bake in oven for 15 min at 350. After the save, it was quite good.

I think it's because you rest the dipped tortillas on the baking sheet before you roll them up. A baking sheet leaves enough space for eight, you cannot stack them if they are already rolled in sauce. They are probably supposed to soak up the sauce a little before you roll them.

I agree that using less water is better. Another key item is to make sure that you salt the inside of the Papadzules prior to rolling them up. This is a great bruch item BTW...doesn't need to be eaten hot! I only wish that the tortillas soaked in more of the sauce - need to experiment with that.

Easy but strange. Also may have broken my blender lol

I was very skeptical about this, but made it and we loved it. Complex flavors. Easy to make. I am thinking it can serve as a template for other fillings. But the eggs were really good.

I’ve been holding onto this recipe, waiting for Spring asparagus. My only changes were reducing the water in the sauce to 2 cups and sprinkling the finished dish with salt. This came together quickly and easily. It would be a great meal, when it’s too hot to bother with the oven. The sauce is herbaceous with an avocado-like freshness. I’m a wimp about spice, but the two whole jalapeños didn’t bother me at all. Thank you for sharing this new-to-me dish!

Perhaps this is obvious to everyone but me- but make sure your pepitas are shelled. I didn’t have enough shelled pepitas, and used about 3/4 cup shelled pumpkin seeds, and it gave the sauce a bitter woody flavor and fibrous texture that was hard to chew. Probably should have just subbed peanuts.

Yep, sauce is way too watery as people have mentioned. Not only could it be improved with less liquid and adding avocado, but I also think it just needs more flavor. If I made this again I would try using chicken stock instead of water, adding some cream, including some chiles de arbol, or something along those lines.I also agree with others that it can really use some cheese. I added some smoked Gouda which I thought worked really well. Cotija would probably also be great.

Definitely cut the water in half and use an avocado. Next time I’m adding like zest. Think it would be good to grill the asparagus and get a char on it. Poached the eggs so I didn’t have to deal with peeling. Thanks to Amy Schumer’s husband - I’ve mastered a poached egg easily!

Cut way back on the water. I was nervous about it fitting in my food processor so I added water a bit at a time; not sure I added more than a cup before it came together. Our grocery order arrived with only a a handful of pepitas so I made up the volume with pine nuts, which proved an apt if expensive substitute. Will look forward to making it again.

This was just plain weird. We all looked at each other in the middle of the meal and said, "Nah." I agree - too much water and the idea of adding avocado sounded right. It needed cheese or something to hold it together. It needed to be heated up. 2nd day: I waved it, added more sauce and it tasted OK.

I used garlic powder in the sauce to cut the bite, and the suggested 2 cups of water. This was plenty to fill and top 10 six-inch tortillas, rolled with both ends of the asparagus sticking out

Cut the recipe in half. The proportions worked out great. Cooked the eggs for 8 minutes, nice and soft. Passed around cotija cheese for a bit of garnish.

My partner can't tolerate much heat. Would it work to use a poblano pepper instead of the jalapeños?

Thank you, Whitney, for the suggestion to reduce water to 2 cups. I also added 1/2 an overripe avocado that I needed to use anyway. It didn’t cut the flavor but did add a touch of creaminess. Sprinkled some Cotija cheese on top. Followed the suggestion to bake at 350° for 15 minutes. Otherwise followed the recipe. They were delish and we will make them again.

I agree that using less water is better. Another key item is to make sure that you salt the inside of the Papadzules prior to rolling them up. This is a great bruch item BTW...doesn't need to be eaten hot! I only wish that the tortillas soaked in more of the sauce - need to experiment with that.

I found the sauce a bit bland, and the suggestions to use less water left the sauce a bit chunky. Maybe some cream in the sauce and even a bit of hot sauce could liven it up? But I probably won’t make it again.

I'm a little confused I would have thought that kosher salt was half as intense as regular crystal diamond salt. Could the numbers come backwards? Could it be two teaspoons of kosher or one teaspoon of regular?