Pepita, Egg and Chaya Tamales
<h2 class="subheader">Dzotobchay Tamal</h2> <p>Expand your tamal repertoire with these unique tamales from Mexico’s Yucatán Peninsula. The Mexican herb chaya is combined with GOYA® <a title="Masarica" href="https://goya.com/en/products/masarica" data-udi="https://goya.com/en/products/masarica">Masarica</a> to make an herb-powered masa, and they are filled with hardboiled egg and nutty ground pumpkin seeds. You wrap them in GOYA® <a title="Banana Leaves - Hoja de Platano" href="https://goya.com/en/products/frozen-ingredients/other-specialties#banana-leaves-hoja-de-platano#banana-leaves-hoja-de-platano" data-udi="https://goya.com/en/products/frozen-ingredients/other-specialties#banana-leaves-hoja-de-platano" data-anchor="#banana-leaves-hoja-de-platano">Banana Leaves</a>, which impart their exotic flavor on the tamales, and top with a rich salsa roja.</p> <p>Recipe by Pati Jinich</p>
Total Time
60m
Prep Time:30m
Yields:14-16 tamales
Ingredients
For the Roasted Tomato and Habanero Salsa
2 lbs.
½
2
1 tsp.
1 tbsp.
For the Masa:
1 lb.
3¼ cups
2¾ cups
1 cup
2½ tsp.
3
For the Tamales:
½ cup
4
Directions
To make the roasted tomato and habanero salsa:
Step 1
Step 2
Step 3
To make the masa:
Step 4
Step 5
To assemble the tamales:
Step 6
Step 7
Step 8
Step 9
Step 10
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Create AccountPepita, Egg and Chaya Tamales
Prep Time: 30m
Total time: 60m
Yields: 14-16 tamales
Ingredients
For the Roasted Tomato and Habanero Salsa
2 lbs.
½
2
1 tsp.
1 tbsp.
For the Masa:
1 lb.
3¼ cups
2¾ cups
1 cup
2½ tsp.
3
For the Tamales:
½ cup
4
Directions
To make the roasted tomato and habanero salsa:
Step 1
Step 2
Step 3
To make the masa:
Step 4
Step 5
To assemble the tamales:
Step 6
Step 7
Step 8
Step 9
Step 10