Brazo de Reina

Step by stepInstructions

1. Beat the lard until fluffy, then work in the masa, salt and enough warm water to make a soft, spreadable dough; fold in the chopped chaya until the dough is bright green.
2. Pass the banana leaves over a hot comal or open flame until glossy and pliable, then lay two overlapping leaves on the work surface.
3. Spread the dough into a rectangle about ½ inch (1 cm) thick, leaving a border at the edges.
4. Place the hard-boiled eggs in a line down the center and roll the dough and leaf together into a tight log, like a giant sushi roll.
5. Wrap the log securely in more banana leaves and tie the ends with kitchen twine.
6. Steam over gently boiling water for about 1 hour, until the masa is cooked through and peels cleanly from the leaf.
7. Meanwhile, simmer the tomato, onion and garlic in the oil, blend smooth and season.
8. Unwrap, slice the log into thick spirals, and serve with the tomato sauce.