Chaya Tamale
Mara Alpizar
The chaya tamales are one of the most representative dishes of southern Mexico's cuisine, as they are made with local ingredients. The best part? They have a delicious taste with a spicy touch that everyone will love.Chaya, also known as Maya spinach, is a type of shrub with edible leaves popular in places like Tabasco, Campeche, Yucatán, and Chiapas. It must be mentioned that chaya is more nutritious than spinach or Swiss chard and also provides a good amount of fiber.There is no better way to pay homage to Mexican cuisine than by trying new things, so go ahead and try this chaya tamale with red sauce and Chiapas cheese. Enjoy!See more recipes:Pineapple TamalesMole TamalePicadillo Tamales
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • water
  • salt
  • 1 cup chaya
  • 750 grams corn flour for tamales
  • 200 grams lard
  • 3 cups chicken broth
  • salt
  • 1/4 cups fresh cilantro
  • corn husk for tamale
  • red salsa
  • Chiapas Cheese
Preparation
25 mins
55 mins
Low
  • Cook the chaya in a pot with enough boiling water and salt for 15 minutes. Drain, let cool, and set aside.
  • Beat the tamale flour, lard, and chaya, then gradually pour in the broth until the desired consistency is reached. If necessary, add more broth. Lastly, incorporate the salt and cilantro.
  • Add a bit of the dough onto banana leaves, wrap, and place in a steamer. Cook for 40 minutes or until well cooked.
  • Serve the chaya tamale, drizzle with the red sauce, and garnish with cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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