Appetizer: Mexico – Yucatan Peninsula Mexico – Dzotobichay (Chaya Leaf Tamales)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) masa harina
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 4 tbsp (60 g) pork lard or vegetable shortening
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 3/4 cup (90 g) raw pumpkin seeds (pepitas), toasted
- 20 large chaya leaves, approx. 10 oz (280 g), divided (about 4 leaves chopped for filling, 16 leaves for wrapping)
- 1 small white onion, finely chopped, approx. 5 oz (150 g)
- 2 garlic cloves, minced, approx. 6 g
- 1 tsp (2 g) ground annatto (achiote) or 1 tbsp (15 g) achiote paste dissolved in 1 tbsp (15 ml) warm water
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried Mexican oregano or 1 tbsp (3 g) chopped fresh epazote (optional)
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for sautéing
- 4 banana leaves, cut into 12 x 12 in (30 x 30 cm) squares (optional; for extra moisture and to protect chaya parcels)
- Lime wedges, for serving
- Pickled red onion, for serving (about 1 cup / 150 g prepared)

Instructions

Short Description:
Small Yucatecan tamales made by stuffing blanched chaya leaves with a seasoned masa and ground pumpkin-seed (pepita) mixture, then wrapping and steaming until tender. Served warm as a starter with pickled onion and lime.

Regional Notes:
This Yucatan version centers on chaya leaves—an edible leafy green local to the peninsula—blanched and used as the wrapper and flavoring, and a pepita-enriched masa reflecting Maya culinary traditions. Unlike central Mexican tamales wrapped in corn husks, Dzotobichay uses chaya itself (often with an outer banana-leaf layer) and highlights toasted pumpkin seed paste and annatto for regional color and aroma.

1. Prepare chaya leaves: bring a large pot of water to a rolling boil, add 1/2 tsp (3 g) salt. Submerge the chaya leaves and blanch 2–3 minutes until wilted and bright green. Remove leaves to a bowl of ice water to stop cooking, then drain and pat dry. Reserve 4 leaves (stack and finely chop) to fold into the filling; keep the remaining 16 leaves whole for wrapping.
2. Toast pepitas: in a dry skillet over medium heat, toast 3/4 cup (90 g) pumpkin seeds, stirring, until aromatic and lightly browned, 4–6 minutes. Transfer to a food processor and pulse to a coarse paste, adding 1–2 tablespoons (15–30 ml) warm water if needed to form a spreadable paste. Stir in annatto (or dissolved achiote) and a pinch of salt; set aside.
3. Sauté aromatics: heat 1 tbsp (15 ml) oil in a small skillet over medium heat. Add chopped onion and cook until soft and translucent, 4–5 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.
4. Make masa dough: in a bowl, combine 2 cups (240 g) masa harina, 1 tsp (4 g) baking powder, and 1 tsp (6 g) salt. Work in 4 tbsp (60 g) lard or shortening with your fingers or a mixer until mixture is light and crumbly. Gradually add 1 1/2 cups (360 ml) warm water and beat until a soft, slightly sticky dough forms that spreads easily but holds shape. If too dry, add water 1 tbsp (15 ml) at a time.
5. Combine filling: fold the toasted pepita paste, the sautéed onion-garlic, chopped blanched chaya (from step 1), 1/2 tsp (1 g) black pepper, and 1 tsp (1 g) dried oregano or 1 tbsp (3 g) fresh epazote into the masa dough until evenly mixed. Taste and adjust salt as needed. The resulting mixture should be cohesive and scoopable.
6. Prepare wrappers: if using banana leaves, pass them briefly over an open flame or a hot dry skillet to make them pliable. Place a whole blanched chaya leaf flat (vein side down) on your work surface; if the leaf is small, overlap two leaves crosswise to make a larger rectangle. If using banana leaves, place a banana leaf square under the chaya leaf for each parcel.
7. Assemble parcels: place about 2 tbsp (30–35 g) of the masa-pepita mixture in the center of each prepared chaya leaf. Fold sides of the chaya leaf over the filling, then fold ends to form a compact parcel (like a small envelope). If using banana leaf, fold banana leaf around the chaya parcel. Place seam-side down in a single layer in a steamer basket; repeat to make 16 parcels (about 2 parcels per serving).
8. Steam: bring 2–3 cups (480–720 ml) water to a boil in a pot fitted with a steamer. Arrange parcels in the steamer so steam circulates (stack in layers separated by banana leaf or a rack if needed). Cover and steam over medium-high steam 35–45 minutes, until masa is set and feels firm to the touch and a small piece of masa in the center has no raw taste.
9. Rest and serve: remove parcels from steamer and let rest 5 minutes. Serve warm, 2 parcels per person, topped with pickled red onion and a squeeze of lime. Optionally garnish with a few toasted pepitas or crumbled queso fresco.