Entree: Mexico – Quintana Roo / Caribbean Coast – Tamales de Chaya (Steamed corn masa dumplings filled with chaya greens and seasoned chicken, wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 3 cups (360 g) masa harina for tamales
- 1 cup (227 g) lard or vegetable shortening
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) salt
- 1 1/4 cups (300 ml) warm chicken broth, plus more if needed
- 1 lb (454 g) cooked shredded chicken, seasoned
- 8 large chaya leaves, stems removed, blanched and finely chopped
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 garlic cloves, minced
- 2 tbsp (30 ml) vegetable oil or additional lard for sautéing
- 2 tbsp (30 ml) chopped fresh cilantro
- 12 banana leaves, softened and cut into approx. 10 x 12 inch (25 x 30 cm) squares
- 1 lime, cut into wedges for serving
- 1/4 cup (60 g) crumbled queso fresco (optional)
- Freshly ground black pepper to taste

Instructions

1. Soften banana leaves by passing briefly over an open flame or simmering in hot water until pliable; wipe dry and cut into 10 x 12 inch (25 x 30 cm) squares.
2. Blanch the chaya leaves in boiling water for 5–7 minutes to remove toxicity, then drain, rinse under cold water, and finely chop. Set aside.
3. In a skillet, heat the 2 tbsp (30 ml) oil over medium heat. Sauté the onion until translucent, add garlic and cook 30 seconds more. Add chopped chaya and cilantro, season with salt and pepper, and sauté 2–3 minutes until incorporated. Mix this with the shredded chicken and taste for seasoning; adjust salt and pepper as needed.
4. In a large bowl, beat the lard with the baking powder and salt until light and fluffy. Gradually add masa harina, alternating with warm chicken broth, and mix until you obtain a soft, spreadable dough. The dough should be moist but able to hold shape; add more warm broth a tablespoon at a time if needed.
5. To assemble: lay a banana leaf square shiny side up. Spread about 1/3 cup (about 80 g) of masa into a 3 x 4 inch (7 x 10 cm) rectangle in the center. Place 2–3 tbsp (30–45 g) of the chaya-chicken filling on top of the masa, and optionally sprinkle a little queso fresco.
6. Fold the leaf over the filling from the long sides, then fold the ends under to form a neat packet. Repeat to make 12 tamales (serves 6, two tamales per person). Tie with kitchen twine if needed to keep closed.
7. Arrange tamales seam-side down in a steamer basket over simmering water. Cover and steam for 60–75 minutes, checking water level occasionally. Tamales are done when the masa pulls away cleanly from the banana leaf.
8. Let rest 5 minutes before serving. Serve warm with lime wedges and additional queso fresco if desired.