Papadzules, a dish from the Yucatán Peninsula in southeastern Mexico, are similar to enchiladas in that they contain tortillas that are dipped and covered in a sauce, then stuffed, rolled and topped with more sauce. Traditionally, papadzules are served with hard-boiled eggs and topped with a toasted pepita sauce and a spicy habanero tomato salsa. In this late spring version, jammy eggs and blanched asparagus serve as the filling, and an uncooked sauce of pepitas and jalapeños tops it off. Make sure to cook the eggs for the full 6½ minutes or the yolks will become too runny.
Papadzules (eggs and asparagus in tortillas with pepper sauce) Recipe
