High-Protein Dzotobichay Tamales

This traditional Yucatecan Maya dish combines nutritious chaya leaves with a protein-rich filling of eggs and pumpkin seeds (sikil), all wrapped in banana leaves and steamed to perfection. This version has been enhanced to provide at least 50g of protein per serving while maintaining authentic flavors. The name "Dzotobichay" comes from Maya language where "dzotob" means to stuff or fill, and "chay" refers to the chaya plant. Notes Chaya leaves contain a mild toxin when raw that is destroyed by cooking, so always ensure they are thoroughly cooked. If chaya is unavailable, Swiss chard or spinach make good substitutes, though the flavor will be slightly different. While traditional Dzotobichay doesn't include chicken and black beans, they're added here to boost protein content while maintaining the dish's cultural integrity. These tamales can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by steaming for 15-20 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Hard-boil the eggs, cool, peel, and chop finely.

Step 2

Toast the pumpkin seeds in a dry skillet over medium heat until they puff up and begin to pop, about 5 minutes, stirring constantly to prevent burning.

Step 3

Transfer seeds to a food processor and grind until they form a fine powder that sticks to the sides.

Step 4

In a large bowl, combine the chopped eggs, ground pumpkin seeds, shredded chicken, and black beans. Season with salt and cumin. Set aside.

Step 5

Thoroughly wash the chaya leaves. Remove thick stems and separate into leaves.

Step 6

Blanch the chaya leaves in boiling water for 2 minutes, then drain and cool in ice water.

Step 7

Chop the cooled chaya leaves finely.

Step 8

If using achiote seeds: Heat in a skillet until toasted, then grind into a powder.

Step 9

Heat the olive oil in a pan, add the achiote paste or powder, and cook for 2-3 minutes until the oil is infused with color.

Step 10

In a large bowl, combine the prepared masa with the achiote oil, chopped chaya leaves, salt, minced garlic, and chopped habanero (if using).

Step 11

Mix thoroughly until well integrated, about 5 minutes. The dough should be slightly moist but firm enough to hold shape

Step 12

Pass banana leaves quickly over an open flame or hot burner to make them pliable.

Step 13

Cut into approximately 20×20 cm squares.

Step 14

Place a banana leaf on a flat surface.

Step 15

Spread about 150g of the masa mixture onto the center of the leaf in a rectangular shape, leaving a border around the edges.

Step 16

Place approximately 100g of the filling mixture down the center of the masa.

Step 17

Fold the sides of the banana leaf inward so the masa encloses the filling, then fold the ends to create a package.

Step 18

Secure with kitchen string if necessary.

Step 19

Arrange the tamales in a steamer basket, not packing too tightly.

Step 20

Steam for about 60 minutes, or until the masa is firm and pulls away easily from the banana leaf

Step 21

Roast the tomatoes, onion, garlic, and habanero (if using) in a dry skillet until charred in spots.

Step 22

Transfer to a blender and puree until smooth.

Step 23

Heat olive oil in a saucepan, pour in the tomato mixture, and simmer for 10-15 minutes until slightly thickened.

Step 24

Season with salt and stir in chopped cilantro just before serving.

Step 25

Unwrap the tamales and serve hot with the tomato sauce spooned over the top.

Step 26

Garnish with additional ground pumpkin seeds if desired.