Chaya Tamales
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8 servings
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Calories
401 kcal
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Course
Main Course, Appetizer, Snacks, Lunch
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Cuisine
Mexican
Chaya Tamales
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Keep in mind that pretty much any green will work with these tamales. Other great alternatives would be lambsquarters, spinach, chard, nettles, New Zealand spinach, mustard greens or, to keep with the southern Mexican theme, chipilin. This recipe is inspired by one in the late David Sterling's great book Yucatan.
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Ingredients
- 2 pounds fresh masa for tamales, or
- 3 cups masa harina
- 3/4 cup lard
- 2 cups chicken stock
- 2 teaspoons salt
- 1/2 pound chaya leaves, chopped (see above for alternatives)
- 1/2 cup pepitas, roasted pumpkin seeds
- 1 to 2 teaspoons powdered green chiles (see notes below for alternatives)
- 30 corn husks
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Instructions
- Bring a large pot of water to a boil. Add the corn husks to soak. Turn off the heat. They will need to soak for at least 30 minutes, and can soak up to overnight. Find some ratty looking husks and pull off strips to tie the tamales. You'll need a couple dozen.
- You can get masa for tamales at any Latin market. Just ask the counter for "masa for tamales." That means it already has the lard and salt in it. If you can find that, you don't need the masa harina, lard, or chicken stock.
- If you can't find premade masa for tamales, you can buy masa harina for tamales (masa harina is basically corn flour), and then you will need the lard and chicken stock. If you are going that route, put the chilled lard in the bowl of a mixer and whip it until it's fluffy. Change from the whip to a paddle. Then add the masa harina little by little, with the motor on medium, then add the salt and the chicken stock just until well combined. You now have your basic dough.
- It's your call if you want whole crunchy pepitas in your tamales or if you want them as just a flavor element. I grind mine in a spice grinder. You can chop them as a happy medium.
- Once you have your dough, mix in the chopped chaya, green chile powder and the pepitas.
- Take a corn husk and place the skinny end facing you. Put some of the masa in the center of the husk and enclose it with the husk, twisting the ends like an old fashioned candy wrapper. Tie each end with one of the corn husk strips.
- Get a large pot with a vegetable steamer set inside, or use a tamale pot if you have one. Fill up enough of the corn husk soaking water to come up to the level of the steamer, but not above it. Set each finished tamal in the steamer.
- When you are done, bring the water in the pot to a boil, cover the pot and steam the tamales for 1 hour. Let them set a good 10 minutes or so before serving them with the salsa of your choice. Cheese, cilantro and pickled red onions are all good accompaniments.
Notes
- If you want to make these vegetarian, use coconut oil, which is solid at room temperature, or yes, you can use vegetable oil.
- Don't skimp on the lard. It's there to keep things moist. Lean tamales taste like bad cornbread.
- If you want to, you can add little spoonfuls of filling to these tamales. Traditional is simply chopped boiled eggs. Don't go overboard here, as the chaya is the star.
- An authentic and simple sauce is simply to cook some onions and garlic in lard or oil, add as many habaneros as you can stand, and puree this with a can of crushed tomatoes. Salt to taste and you're done.
- Got leftovers? Don't re-steam them. Heat up a griddle or comal or grill and heat the tamales up directly on the heat, still in the husks. They are done when the husk is about half charred.
- Tamales, once cooked, freeze very well.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
715mg
(30%)
Potassium
397mg
(11%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
2826IU
(57%)
Vitamin C
8mg
(9%)
Calcium
93mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 715mg | 30% |
| Potassium | 397mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 2826IU | 57% |
| Vitamin C | 8mg | 9% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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