Yucatan-Style Chard-Stuffed Tamale

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A traditional Mayan tamale from the Yucatan Peninsula filled with Swiss chard, ground pumpkin seeds, and epazote, then steamed in banana leaves. The masa is whipped until airy and tender, yielding a delicate, herbaceous parcel that pairs beautifully with a tangy habanero-tomato salsa.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 3 gSugar
• 9 gProtein
• 490 mgSodium
• 780 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1/2 cup lard or softened pork fat
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 3/4 cups warm chicken broth, plus more as needed

For the chard filling

• 1 large bunch Swiss chard (about 1 lb), stems removed and leaves finely chopped
• 1 tablespoon olive oil or lard
• 1/2 small white onion, finely diced
• 2 garlic cloves, minced
• 1 Roma tomato, seeded and diced
• 1 tablespoon fresh epazote leaves (or 1 teaspoon dried)
• 1/4 cup toasted pumpkin seeds, finely ground
• 1/2 teaspoon salt

For wrapping and steaming

• 4 large banana or plantain leaves, cut into 10×14 inch rectangles
• Kitchen twine or thin leaf strips for tying
• Water for the steamer

Directions

1. Prepare the chard filling: Heat oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes, then add garlic and cook 30 seconds. Stir in chard and cook until wilted, about 4 minutes. Add tomato, epazote, ground pumpkin seeds, and salt; cook 2 minutes more. Transfer to a colander and press out excess liquid; let cool completely.
2. Make the masa: In a large bowl, beat lard with a wooden spoon or hand mixer until light and fluffy, about 3 minutes. Add masa harina, baking powder, and salt, mixing to combine. Gradually pour in warm broth while beating, until the dough is soft, spreadable, and slightly sticky. Test by dropping a teaspoon into a glass of cold water; it should float.
3. Prepare the leaves: Briefly pass each banana leaf rectangle over a gas flame or hot skillet for 5-10 seconds per side until pliable and bright green. Wipe clean with a damp cloth.
4. Assemble the tamales: Place a leaf shiny side up. Spread about 3/4 cup of masa in a thin, even layer (roughly 1/4 inch thick) over the leaf, leaving a 1-inch border on all sides. Spoon a generous line of chard filling down the center lengthwise, about 2 inches wide.
5. Fold the tamales: Fold the long sides of the leaf over the filling to overlap slightly. Fold the short ends in toward the filling, creating a flat rectangular packet. Tie securely with twine or leaf strips at both ends and across the middle.
6. Steam the tamales: Stand the tamales upright or lay them flat in a steamer basket lined with extra leaves. Pour water into the pot just below the basket, cover tightly, and bring to a boil over medium-high heat. Reduce to medium-low and steam for 55 minutes, checking water levels every 15 minutes and adding boiling water as needed.
7. Test for doneness: Unwrap one tamale; the masa should pull cleanly away from the leaf and feel firm yet springy. If still sticky, rewrap and steam another 10 minutes. Let tamales rest 5 minutes before unwrapping.
8. Serve warm with chiltomate (roasted tomato-habanero salsa) or pickled red onions and a squeeze of lime.

Cook’s Notes

• If banana leaves are unavailable, soak dried corn husks in hot water for 30 minutes; the flavor differs but the texture will still be lovely.
• For the most authentic flavor, seek fresh masa from a Latin market and replace the masa harina and a portion of the broth with 2 1/2 cups of freshly prepared dough.
• Always toast the pumpkin seeds briefly in a dry skillet before grinding to deepen their nutty flavor.
• The masa is properly aerated when it floats in water; this step ensures a tender, fluffy tamale rather than a dense one.
• Leftover tamales reheat beautifully by re-steaming for 10 minutes; never microwave them in the leaf as it can become tough.

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