Chaya & Corn Tamale Cakes
Steamed masa cakes studded with tender chaya greens and corn—a Yucatán classic stripped down to weeknight speed. Earthy, herbaceous, and pure comfort in one palm-sized bite.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 2 cups masa harina (corn flour for tamales)
- 2 cups fresh chaya leaves (or spinach), chopped
- 1 cup fresh corn kernels (or frozen)
- 1.5 cups vegetable broth
- 1 tsp baking powder
- ¼ cup lard or neutral oil
Instructions
- 1
Whisk masa harina, baking powder, salt, and pepper in a large bowl.
- 2
Beat lard until fluffy, ~2 minutes, then fold into masa until mixture resembles wet sand.
- 3
Warm broth, then stir into masa in two additions until batter is light and pourable.
- 4
Fold in chaya leaves and corn kernels, stirring gently until evenly distributed.
- 5
Fill a steamer pot with water and place a heatproof ramekin on the rack to support banana leaves or parchment. Boil water, ~5 minutes.
- 6
Spoon batter into banana leaves (or muffin cups) and set on rack. Cover and steam until a toothpick comes out clean, ~15 minutes.
Tools you’ll need
- large mixing bowl
- whisk
- steamer pot with heatproof rack
- banana leaves or parchment paper
- spoon
- toothpick
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