Small steamed tamales with chaya, squash seeds, and eggs (Tamalitos de chaya/Chay'wah/Chaayil waaj) from Yucatán: Recipes from a Culinary Expedition (page 132) by David Sterling

  • lard
  • powdered chicken stock mix
  • Show all ingredients...

  • EYB Comments

    See the recipe for variations. Can substitute masa harina for nixtamal; and kale or chard for chaya leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Enriched cooking tomato sauce (Tomate frito); Chopped vegetable garnish (Salpicón); Fiery habanero table sauce (Chile tamulado); Toasted ground squash seeds, hulled (Pepita molida (verde))

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the recipe for variations. Can substitute masa harina for nixtamal; and kale or chard for chaya leaves.

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