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This is not a national dish…but it is delicious!

February 24, 2010

The following is an excerpt from 2 postings from the old Myhungrytum blogspot page.  I am including it here because it is a unique recipe and a funny story about learning something new.  Please enjoy the narrative…

Hello Friends, on a whim yesterday I sent a tweet to Rick Bayless of Frontera Restaurant. You can follow him at http://Twitter.com/RickBayless In it I included a link to my recipe for Papatzul from an earlier entry. Rick is probably the number one Mexican Cuisine chef in America today and was the winner of Top Chef Masters Series. I am honored and surprised that he replied to me. Actually I am not that surprised. He seemed like a genuine and warm individual on TCM. I am also not surprised that he corrected me on my recipe. He is after all a master at his craft. His reply indicated that the recipe I posted was for something called Sikil Pak. And Papadzul(notice the spelling change) is actually enchiladas with Hard Boiled egg and a pumpkin seed sauce. This also sounds delicious and I will be cooking it soon.

 

So I hit the google this morning and this is what I discovered.


Ultimately I am not sure if Papatzul is with a “T” or”D”, probably both. But I appreciated the reply from Chef Rick Bayless and as ever I am searching for the answers to lifes’ persistent questions and I have just learned something new…. 🙂

 
 

Cheers,
Eric

 

So I hit the google this morning and this is what I discovered.


Ultimately I am not sure if Papatzul is with a “T” or”D”, probably both. But I appreciated the reply from Chef Rick Bayless and as ever I am searching for the answers to lifes’ persistent questions and I have just learned something new…. 🙂

 

 

 

 

 

 

THIS IS THE ORIGINAL RECIPE I POSTED

Papatzul – Mexican/Mayan Pumpkin Seed Dip

http://www.papatzul.com/
Second, please follow this link: http://lisaiscooking.blogspot.com/2009/08/sikil-pak.html

This blog entry was a good explanation of the process and result of the recipe I previously thought of as Papatzul. I stand corrected. My only concern is how I will explain to “Pepe” my Mayan/Mexican Friend in Belize that his famous recipe is actually not Papatzul, but Sikil Pak. I have to ponder that one.
I found a recipe for Papadzul on Epicurean.com(very similar to my original), but it included things like canned chilies so I will be altering the recipe myself to use fresh or dried chilies(probably Habanero, seeded and chopped). is a restaurant in NYC. PapatzulFirst,
 
 

 

A delicious edition to a party that is sure to leave your guests wondering how you did it. By my understanding this dish originated on the Yucatan Peninsula in Southern Mexico and may have been originally a fusion of Mexican and Mayan Cooking created by a Mexican Master Chef and her Mayan kitchen Assistant. The assistant was the grandmother of the man that taught me how to prepare this dish. Either way it is relatively simple, delicious and unique.

Ingredients:

3 fresh ripe vine grown tomatoes

1 medium onion

1 hot chili pepper (habanero, etc to your heat preference)

1 bunch of cilantro chopped

1/2 to 1 lb of Pepitas Flour(Ground toasted pumpkin seeds) Check Latin Groceries or make your own by toasting in toaster oven for 15 minutes stirring to avoid burning then lightly grinding the seeds to make a flour)

1 tsp Kosher or Sea Salt

1 large bag of Corn Tortilla Chips

Begin by boiling 1-2 gallons water in a large pot
Add tomatoes, onion, and chilis til the tomatoes begin to soften and the skins split (approx 15-25 mins).
Remove the skins and centers from the tomatoes, then blend all three ingredients on a rough blend with a handful of the chopped cilantro.
Incorporate the Pepitas Flour and the rest of the cilantro till you have achieved the consistency of a chunky peanut butter or a thick hummus more or less.
Season with the salt to taste
Serve with Corn Tortilla Chips

Should serve approximately 6 people. Can be served either warm or cold and will hold well in a plastic container.

Voila!

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