Dzotobichay — Yucatecan Chaya Tamale
Steamed corn masa dumplings filled with tender chaya greens and topped with a savory tomato sauce — a Yucatecan classic that tastes restaurant-quality but cooks in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1.5 cups masa harina (or cornmeal mixed with 1 tbsp flour)
- 2 cups fresh chaya leaves, roughly chopped (or spinach + 1 tbsp cilantro)
- 3 medium roma tomatoes, diced
- ½ medium white onion, diced
- 2 cups vegetable broth
- 8 leaves fresh epazote leaves (or dried oregano)
Instructions
- 1
Bring broth to a boil in a large pot. Meanwhile, whisk together masa harina, 1 cup warm water, and salt until smooth.
- 2
Stir chaya, half the diced onion, and epazote into the masa until combined into a soft dough.
- 3
Scoop dough into 12–16 walnut-sized balls, flatten into patties, and gently lower into the boiling broth one at a time.
- 4
Simmer until dumplings float and tops look set, about 10 minutes. Meanwhile, sauté remaining onion and tomatoes in a small skillet with a pinch of salt until soft.
- 5
Ladle dumplings and broth into bowls. Top each with a spoonful of the fresh tomato sauce.
Tools you’ll need
- large pot (4–6 quart)
- small skillet
- whisk
- wooden spoon
- ladle
- slotted spoon
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