Yucatan Chaya Leaf Tamale

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A traditional Mayan steamed tamale from the Yucatan Peninsula made with fresh chaya leaves (tree spinach) folded into seasoned corn masa and steamed in banana leaves. The greens give the tamale a vibrant green hue, earthy flavor, and a powerful boost of calcium and vitamin C.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 6 gFiber
• 2 gSugar
• 9 gProtein
• 420 mgSodium
• 390 mgPotassium
• 195 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina for tamales
• 1/2 cup pork lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 1/2 cups warm chicken broth
• 1/3 cup toasted pumpkin seeds (pepitas), finely ground

For the chaya filling

• 3 cups fresh chaya leaves, stems removed
• 1 tablespoon pork lard
• 2 tablespoons finely chopped white onion
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

For wrapping

• 6 large banana leaves or dried corn husks, soaked until pliable
• Kitchen twine or strips of banana leaf for tying

Directions

1. Bring a pot of water to a boil, add the chaya leaves, and blanch for 2 minutes. Drain, rinse under cold water, squeeze out excess moisture, and chop finely. (Wear gloves when handling fresh chaya; the raw sap can irritate skin.)
2. Melt 1 tablespoon of lard in a small skillet over medium heat. Add the onion and cook for 3 minutes until translucent, then stir in the garlic, cumin, salt, and chopped chaya. Cook for 2 more minutes, then set aside to cool.
3. In a large bowl, beat the lard with a wooden spoon or stand mixer for 2 minutes until fluffy. Add the masa harina, baking powder, salt, and ground pepitas, alternating with the warm broth, and beat for 5 to 7 minutes until the dough is light, spongy, and a small ball floats in a cup of water.
4. Pass the dried banana leaves briefly over an open flame or hot skillet to make them pliable and prevent tearing. Cut each leaf into rectangles roughly 10 by 12 inches, wiping clean with a damp cloth.
5. Spoon about 1/3 cup of masa onto the center of each leaf and press it out into a 4 by 6 inch rectangle with damp fingers. Spoon 1 to 2 tablespoons of the chaya filling down the middle of each masa rectangle.
6. Fold the sides of the leaf over the filling to enclose it completely, then fold the ends to form a small rectangular packet. Tie each tamale snugly with kitchen twine or banana-leaf strips.
7. Arrange the tamales upright or on their sides in a steamer pot. Add water to just below the rack, cover tightly, and steam over medium heat for 1 hour to 1 hour 15 minutes, checking the water level occasionally and adding more hot water as needed.
8. A tamale is done when the masa pulls cleanly away from the leaf and feels firm yet springy. Let the tamales rest in the covered pot for 10 minutes before serving warm with salsa verde or habanero sauce.

Cook’s Notes

• Always cook chaya before eating; the raw leaves contain compounds that can irritate the mouth. A brief blanch or saute neutralizes them.
• If you cannot find fresh chaya, substitute with tender spinach plus 1 tablespoon of finely chopped cilantro, though the flavor and nutritional profile will differ.
• Fresh banana leaves give the most authentic aroma and color; if using corn husks, soak them for at least 30 minutes and double-wrap to prevent leaks.
• Test the masa by dropping a small teaspoon into a glass of cold water, it should float when properly aerated.
• Leftover tamales reheat beautifully by re-steaming for 10 to 12 minutes; avoid microwaving, which makes the masa tough.

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