Dzotobichay tamales are a typical preparation of Yucatecan food. Enjoy them by following this recipe!
INGREDIENTS
(30 pieces approximately)
- ½ kilo of chaya leaves
- 1 kilo of thin dough for tortillas
- 125 grams of lard
- Salt to taste
- 1 package of banana leaves (about 6 leaves)
- 250 grams of pumpkin seed toasted and ground
- 6 hard-boiled eggs, peeled and chopped
sauce:
- 1 kilo of tomato
- 1 small onion finely chopped
- 1 tablespoon lard or corn oil
- Salt to taste
PREPARATION
The chaya is passed through boiling water to soften it, it is drained and finely chopped; It is mixed with the dough, the butter and the salt. Everything is kneaded perfectly. Banana leaves clean very well (if they are cut fresh they are put through the fire so that they wilt and can be handled well). They are cut into rectangles approximately 15 cm wide by 25 cm long. The leaves are smeared with the dough mixture, a capita of ground seed and another of chopped egg are placed on top of them and they are wrapped putting first one of the longest sides towards the center, then the other and closing the lower ends until forming a small rectangular packet. They are placed in a steamer or tamalera and cooked from one hour to 1½ hours and served with the red sauce.
Sauce: After boiling the tomatoes are peeled and ground. The onion is seasoned in the butter and the tomato and salt are added to taste. It is very well seasoned.
PRESENTATION
They can be served unwrapped on a platter accompanied with the red sauce, or on its leaves in a basket lined with a napkin and the sauce in a separate saucepan.
