Dzotobichay

Step by stepInstructions

1. Beat the lard until light, then work in the masa, salt and warm water until you have a soft, pliable dough; knead in the chopped chaya until it is evenly green.
2. Divide the dough into 8 balls and press an egg slice into the center of each, folding the dough around it to hide it completely.
3. Soften the banana leaf squares over a comal or open flame until glossy.
4. Place each ball on a leaf square, wrap loosely, and fold the ends under to make a tidy bundle — leave room for the tamal to expand.
5. Arrange the bundles in a steamer basket and steam for 1 to 1½ hours, until the masa is tender and pulls away from the leaf.
6. Meanwhile, simmer the tomatoes, habanero, onion and garlic in the oil, blend smooth and season.
7. Unwrap and serve the dzotobichay hot with the tomato-habanero sauce.