Pepita, Egg and Chaya Tamales
Dzotobchay Tamal
Expand your tamal repertoire with these unique tamales from Mexico’s Yucatán Peninsula. The Mexican herb chaya is combined with GOYA® Masarica to make an herb-powered masa, and they are filled with hardboiled egg and nutty ground pumpkin seeds. You wrap them in GOYA® Banana Leaves, which impart their exotic flavor on the tamales, and top with a rich salsa roja.
Recipe by Pati Jinich
Total Time
60m
Prep Time:30m
Yields:14-16 tamales
Ingredients
For the Roasted Tomato and Habanero Salsa
<p>(3 cups approximately)</p>
2 lbs.
<p>ripe tomatoes</p>
½
<p>white onion</p>
2
<p>garlic cloves, unpeeled</p>
<p>1 to 2 habaneros peppers</p>
1 tsp.
<p>kosher or coarse sea salt, or to taste</p>
1 tbsp.
For the Masa:
1 lb.
<p>chaya leaves, can sub Swiss chard or spinach</p>
3¼ cups
2¾ cups
<p>chicken or vegetable broth</p>
1 cup
<p>GOYA® Lard, or vegetable shortening</p>
2½ tsp.
<p>kosher or coarse sea salt, or to taste, divided</p>
3
<p>stems fresh epazote (about 15 leaves), or sub cilantro, coarsely chopped</p>
For the Tamales:
½ cup
<p>hulled raw pumpkin seeds, lightly toasted</p>
4
<p>large eggs, hardboiled, cooled, peeled, and cut lengthwise into 6 pieces</p>
Directions
To make the roasted tomato and habanero salsa:
Step 1
<p>On a preheated <em>comal</em>, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred, and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.</p>
Step 2
<p>Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the peppers and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.</p>
Step 3
<p>Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.</p>
To make the masa:
Step 4
<p>Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.</p>
Step 5
<p>In a large bowl, combine the Masarica flour with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.</p>
To assemble the tamales:
Step 6
<p>In a small sauté pan or <em>comal</em>, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.</p>
Step 7
<p>To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).</p>
Step 8
<p>One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard-boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package but being careful not to press on the tamal too much.</p>
Step 9
<p>Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.</p>
Step 10
<p>The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.</p>
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Pepita, Egg and Chaya Tamales
Prep Time: 30m
Total time: 60m
Yields: 14-16 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>
Ingredients
For the Roasted Tomato and Habanero Salsa
<p>(3 cups approximately)</p>
2 lbs.
<p>ripe tomatoes</p>
½
<p>white onion</p>
2
<p>garlic cloves, unpeeled</p>
<p>1 to 2 habaneros peppers</p>
1 tsp.
<p>kosher or coarse sea salt, or to taste</p>
1 tbsp.
For the Masa:
1 lb.
<p>chaya leaves, can sub Swiss chard or spinach</p>
3¼ cups
2¾ cups
<p>chicken or vegetable broth</p>
1 cup
<p>GOYA® Lard, or vegetable shortening</p>
2½ tsp.
<p>kosher or coarse sea salt, or to taste, divided</p>
3
<p>stems fresh epazote (about 15 leaves), or sub cilantro, coarsely chopped</p>
For the Tamales:
½ cup
<p>hulled raw pumpkin seeds, lightly toasted</p>
4
<p>large eggs, hardboiled, cooled, peeled, and cut lengthwise into 6 pieces</p>
Directions
To make the roasted tomato and habanero salsa:
Step 1
<p>On a preheated <em>comal</em>, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred, and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.</p>
Step 2
<p>Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the peppers and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.</p>
Step 3
<p>Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.</p>
To make the masa:
Step 4
<p>Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.</p>
Step 5
<p>In a large bowl, combine the Masarica flour with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.</p>
To assemble the tamales:
Step 6
<p>In a small sauté pan or <em>comal</em>, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.</p>
Step 7
<p>To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).</p>
Step 8
<p>One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard-boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package but being careful not to press on the tamal too much.</p>
Step 9
<p>Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.</p>
Step 10
<p>The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.</p>
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