Appetizer: Mexico – Campeche, Yucatan Peninsula – Dzotobichay (Chaya Corn Tamal with Pumpkin Seed Paste)

Serving Size: 12

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) fresh nixtamal masa (preferred) OR 3 1/2 cups (420 g) masa harina mixed per package to make equivalent fresh masa with about 2 to 2 1/4 cups (480–540 ml) warm chicken or vegetable broth
- 1/2 cup (115 g) pork lard or vegetable shortening
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 8–10 large chaya leaves, stems removed, approx. 6–8 oz (170–225 g) packed leaves before cooking
- 2 cups (270 g) shelled pumpkin seeds (pepitas)
- 1 small white onion, halved (about 3 oz / 85 g)
- 2 cloves garlic
- 1 tbsp (15 ml) lard or neutral oil (for seed paste)
- 2 tbsp (8 g) fresh epazote leaves, chopped (optional but traditional)
- 1/4 cup (60 ml) water, plus more as needed for paste
- 12 banana leaves, softened and cut into approx. 8 x 10 in (20 x 25 cm) squares
- Kitchen twine or thin strips of banana leaf for tying (optional)
- Lime wedges and pickled red onion (cebolla encurtida) for serving (optional)

Instructions

Short Description:
Dzotobichay are Yucatecan banana-leaf–wrapped tamales made with corn masa blended with cooked chaya leaves and stuffed with a rich roasted-pumpkin-seed (pepita) paste. They are steamed until firm and served warm as a starter or snack.

Regional Notes:
This Campeche/Yucatan version highlights chaya, the local leafy green that must be cooked before eating, and a pumpkin-seed (pepita) paste common in the peninsula, wrapped in banana leaves rather than corn husks. The flavor and texture differ from central Mexican tamales by the green chaya masa and the savory pepita filling.

1. Prepare chaya safely: Bring a pot of water to a rolling boil. Add chaya leaves and blanch 3–4 minutes (chaya must be cooked to remove natural toxins). Drain and immediately plunge into ice water to stop cooking. Drain well, then finely chop and set aside.
2. Soften banana leaves: Wipe leaves clean. Pass each leaf quickly over an open flame or steam for a few seconds to make them pliable and cut into 8 x 10 in (20 x 25 cm) squares. Keep warm wrapped in a towel or covered bowl so they remain flexible.
3. Make the pepita paste (relleno): In a dry skillet over medium heat, toast pumpkin seeds, stirring, until fragrant and lightly golden, 5–7 minutes. Transfer 1/4 cup (60 g) of seeds for garnish if desired. In the same skillet, char the onion halves and garlic lightly until softened and slightly blackened, 5–6 minutes.
4. Grind the filling: In a food processor or blender, combine the toasted pepitas, charred onion, garlic, epazote (if using), 1 tbsp (15 ml) lard or oil, 1/4 cup (60 ml) water and 1/2 tsp (3 g) salt. Pulse to a coarse-smooth paste, adding up to 2 tbsp (30 ml) more water if needed so the paste holds together but is not runny. Taste and adjust salt.
5. Prepare masa: In a large mixing bowl, beat the lard (or shortening) into the masa until light and slightly fluffy, about 2–3 minutes by hand or with a mixer. Stir in baking powder and 1 tsp (5 g) salt. Gradually add warm broth or water and beat until masa is soft but holds shape—test by placing a small ball in cold water; it should float when ready. Fold in the chopped cooked chaya until evenly distributed and masa is green-speckled.
6. Assemble tamales: Lay a banana leaf square smooth-side up. Place about 2 heaping tbsp (30–40 g) masa in the center and spread into a 3 x 4 in (8 x 10 cm) rectangle leaving a 1/2 in (1 cm) border. Spoon 1 tbsp (15–20 g) pepita paste down the center of the masa. Fold the long sides of the leaf over the filling, then fold the ends under to create a neat package; tie with twine or a thin strip of banana leaf if desired. Repeat to make 12 tamales.
7. Steam: Place an inch of water in a steamer or large pot with a steamer rack. Arrange tamales seam-side down in the steamer, stacking if necessary. Cover with leftover banana leaves or a damp cloth and a lid. Bring to a simmer and steam gently for 45–60 minutes, checking water level occasionally and replenishing with hot water as needed. Tamales are done when masa firms and separates from the leaf easily.
8. Rest and serve: Let tamales rest 5–10 minutes before unwrapping. Serve warm as an appetizer with lime wedges and pickled red onion or a mild Yucatecan salsa (xnipec) on the side.