Yucatecan Chaya Leaf Tamales
A regional Yucatán-style tamal wrapped in chaya leaves, filled with a pumpkin seed–thickened masa and slices of boiled egg. Earthy, herbal and visually striking, this is a heritage preparation highlighting native greens.
- 1 hour 25 min
- DIFFICULT
- 8 tamales
- SEEDS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 350 kcal Calories
- 11 g Protein
- 22 g Carbohydrates
- 24 g Fat
- 4 g Fibre
- 1 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Pumpkin seeds | 1/2 cup | 60 g | Raw, unhulled |
| Pumpkin seeds | 1/4 tbsp | 1.9 g | Raw, hulled |
| Boiled eggs | 3 each | Sliced crosswise | |
| White corn masa for tortillas | 12 oz | 340 g | |
| Lard | 4 oz | 113 g | |
| Salt | To taste | ||
| FOR THE LEAVES | |||
| Chaya leaves | 16 each | ||
| Chaya leaves | 6 each | To line the steamer | |
Method
- Yucatecan Chaya Leaf Tamales
- Add the hulled pumpkin seeds to the sauté pan and keep stirring until all the seeds are toasted and golden brown. Remove it from the heat and immediately transfer to a baking sheet to cool.
- Once the seeds are cooled, grind them in a spice grinder until finely ground.
- Fill a steamer with salted water and bring to a simmer.
- Prepare the chaya leaves by removing the tough center rib with a knife. Pass the leaves briefly over the steaming water to soften. Set aside to cool.
- Using a stand mixer, beat the lard on medium speed until light and fluffy.
- Slowly add the masa and mix until well incorporated.
- Divide the dough into 8 portions and roll into balls.
- To assemble the tamales, lay the chaya leaves on a work surface.
- Put a ball of masa in the center of each leaf. Press the ball down with your hands until the masa is spread out in a thin even layer, about a 4”x 3” rectangle.
- Sprinkle the masa with some of the pumpkin seed powder and arrange two egg slices in the center, running the length of the tamal.
- Roll the tamal horizontally folding the outside ends into the tamal to form a log.
- Place the tamales in a hot steamer lined with left over chaya leaves. Lay the tamales down horizontally and cover with a kitchen towel to form a tight seal.
- Cover with a tight-fitting lid and let the tamales steam for 45 minutes, or until the masa easily pulls away from the chaya leaf.
