Dzotobichay

Ingredients

• ½ cup raw unhulled pumpkin seeds
• ¼ cup raw hulled pumpkin seeds (green pepitas)
• 3 hard-cooked eggs, each cut into 6 lengthwise wedges
• Sea salt, to taste
• ¾ lb (340 g) prepared corn tortilla masa
• 4 oz (113 g) lard
• 16 chaya leaves OR 8 large Swiss chard leaves
• 1 cup salsa de jitomate Yucateca, to serve
• Extra ground toasted pumpkin seeds, to serve

Method

1. 1
   Toast seeds. In a dry skillet over medium heat, toast unhulled and hulled pumpkin seeds separately, stirring constantly, until lightly browned and fragrant. Cool completely, then grind together to a coarse-fine powder. Set aside, reserving a portion for serving.
2. 2
   Beat the masa. Combine masa, lard, and salt. Beat vigorously by hand or with a mixer until the lard is fully incorporated and the dough is cohesive. Divide into 8 equal balls.
3. 3
   Prepare leaves. If using chaya: blanch with gloves on in boiling water 3–4 minutes; drain and pat dry. If using Swiss chard: wilt in boiling water 20–30 seconds; drain and pat dry. Leaves must be pliable and dry.
4. 4
   Assemble. Working one at a time, press a masa ball into a thin, even round on a prepared leaf. Sprinkle generously with ground seeds. Lay 2–3 egg wedges across the center. Roll firmly jelly-roll style, then fold the leaf ends over to enclose completely.
5. 5
   Steam. Arrange packages in a steamer basket seam-side down, not crowded. Steam over steadily boiling water for 1 hour, replenishing water at 30 minutes if needed.
6. 6
   Serve. Unwrap at the table. Spoon tomato sauce over the top and pass extra ground seeds alongside.