Chaya Tamales
User Reviews
5
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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
Description
Chaya Tamales feature masa dough enriched with lard and chicken stock, which produces a moist and tender tamale base. The incorporation of chopped chaya leaves and roasted pumpkin seeds adds vegetable and nutty flavors, complementing the masa's subtle corn taste. The dough is carefully spread on soaked corn husks, wrapped, and steamed until cooked through. The soaking of husks softens them for pliable wrapping, and tying strips hold the tamales securely during steaming.
The tamales offer a balance of savory corn dough and the slightly spinach-like taste of the chaya, with pepitas providing textural interest. These could be served as a main dish or side, potentially accompanied by a lightly spicy tomato and habanero sauce to enhance depth.
Vegetarian variations can substitute coconut or vegetable oil for lard; however, lard helps maintain moisture. Leftover tamales reheat well when grilled directly in their husks to preserve texture. Traditional fillings such as chopped boiled eggs can be added sparingly to highlight the chaya.
Tamales freeze well after cooking, making them practical for advance preparation and extended storage. Ensuring the masa dough is properly mixed and seasoned and husks adequately soaked contributes to successful tamale assembly and steaming.
Ingredients
- 2 pounds masa fresh, for tamales
- 3 cups masa harina
- 3/4 cup lard
- 2 cups chicken stock
- 2 teaspoons salt
- 1/2 pound chaya leaves see above for alternatives, chopped
- 1/2 cup pumpkin seeds roasted, aka pepitas
- 1 to 2 teaspoons powdered green chiles (see notes below for alternatives)
- 30 corn husk
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
- Use lard for moisture; substitute solid coconut or vegetable oil for a vegetarian version.
- Fillings like chopped boiled eggs may be added sparingly to complement the chaya flavor.
- Soak corn husks for at least 30 minutes or overnight to soften for wrapping.
- Reheat leftover tamales by placing them, still in husks, on a hot griddle or grill until husks are charred halfway.
- Tamales freeze well after cooking for convenient storage.
- Traditional sauce includes sautéed onions, garlic, habaneros, and crushed tomatoes blended for serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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