Dzotobichay (Mayan Chaya Leaf Tamales)
Mayan tamales of maize dough with pumpkin seeds wrapped in chaya (tree spinach) leaves.
About this recipe
Dzotobichay are Mayan tamales of maize dough blended with ground pumpkin seeds, wrapped in chaya leaves and steamed.
History & Origin
Dzotobichay are one of the oldest tamales of Mayan Yucatecan cuisine. The name comes from the Maya "dzotobil chay" meaning "chaya tamal". Chaya is a plant native to the Yucatan peninsula, known as "Mayan spinach" for its exceptionally high nutritional content. The dough is enriched with toasted ground pumpkin seeds. The leaves must be blanched first as raw chaya contains hydrocyanic acid. They are prepared for religious ceremonies, Hanal Pixan offerings and family celebrations.
Estimated cost
£6.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
8g
Protein
30g
Carbohydrates
12g
Fat
4g
Fibre
380mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Blanquea 16 hojas de chaya grandes en agua hirviendo con sal durante 5 minutos. Retira y seca.
💡 NUNCA uses chaya cruda. Si no la encuentras, usa acelga.
- 2
Tuesta 200 g de pepita de calabaza en comal seco. Muele en procesador hasta obtener polvo fino.
- 3
Mezcla 500 g de masa de maíz con la pepita molida, 100 g de manteca derretida, sal y agua tibia.
- 4
Extiende una capa de masa sobre cada hoja de chaya. Enrolla y dobla los extremos.
- 5
Cuece al vapor 45-50 minutos.
- 6
Prepara salsa: asa 4 jitomates y licua con sal. Fríe 5 minutos. Baña los dzotobichay y decora con pepitas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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