Dzotobichay Tamales Recipe

Tamales Dzotobichay is a quintessential Yucatecan Maya dish that predates European invasion. These tamales blend the nutritious chaya leaf with hearty masa and a rich mix of eggs and sikil. This recipe not only promises a delightful culinary adventure but also a taste of Belizean Mayan heritage.

This tamales recipe is very similar to other tamales varieties found in Belize. What makes them unique is the use use of chaya leaf and pumpkin seed sikil. Dzotobichay Tamales are found throughout the Yucatan and were likely brought to Belize by the exodus of native peoples from the Yucatan caused by the Caste War of Yucatan (1847–1915).

Tamales Dzotobichay Tamales Recipe

Yield: Serves about 8-10 people
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

Dzotobichay Tamales Recipe Ingredients

• 450 grams (1 lb.) Chaya, chopped (Swiss Chard, Kale, or Spinach can be substituted where Chaya leaf is not available)
• 1.36 kilograms (3 lb.) Masa (about 6 cups)
• 450 grams (1 lb.) lard
• Salt to taste (about 1 tbsp)
• 225 grams (1/2 lb.) sikil (ground squash seeds)
• 8 eggs, hard-boiled and finely chopped
• Chaya leaves or banana leaves for wrapping
• 6 tomatoes, roasted and mashed
• 1 onion, roasted and chopped
• 2 garlic cloves, roasted and minced
• Optional: chili for extra spice

For the Tomato Sauce:

• Roasted tomatoes, onions, and garlic from above
• Optional chili, to taste

Recipe Instructions:

1. Prepare the Chaya Masa Dough:
   • Combine the chaya or Swiss chard with the masa, lard, and a pinch of salt (2-3 grams). Mix thoroughly until well integrated. Form the dough into small, uniform balls to ensure each tamale is the same size.
2. Prepare the Filling:
   • Mix the chopped eggs with the sikil.
3. Assemble the Tamales:
   • Place a masa ball on a chaya leaf. Flatten slightly and top with the egg mixture.
   • Fold the leaf over, mimicking a taco shape, then wrap it in a banana leaf to fully secure it.
4. Cook the Tamales:
   • After Wrapping the tamales in banana leaves tie the packages as shown in the picture above. Steam in a bain-marie for about 30 to 40 minutes, until they are firm and thoroughly cooked.
5. Prepare the Sauce:
   • Combine the roasted tomatoes, onion, garlic, and optional chili. Mash to create a thick sauce.
6. Serve:
   • Offer the tamales hot with tomato sauce and an optional sprinkle of ground sikil.

Nutritional Information (per serving, based on 10 servings):

• Calories: 500-550 kcal
• Carbohydrates: 60-70 grams
• Protein: 15-20 grams
• Fat: 25-30 grams
• Saturated Fat: 8-10 grams
• Cholesterol: 160-180 mg
• Sodium: 200-300 mg
• Fiber: 5-7 grams
• Sugar: 3-5 grams

Note: Nutritional values are estimated and vary based on specific ingredient choices and portion sizes.

Frequently Asked Questions:

1. What is Chaya?

• Chaya, often referred to as Mexican tree spinach, is a leafy green vegetable that’s native to the Yucatan Peninsula of Mexico. It’s highly nutritious and is known for its rich vitamin and mineral content, including calcium, iron, and vitamin A. Due to its health benefits and hearty flavor, it’s a popular choice in many traditional Mexican and Central American dishes.

2. What is Sikil?

• Sikil, also known as pepita molida, is a paste or powder made from ground squash seeds. It’s a staple in Yucatecan cuisine, bringing a nutty flavor and rich texture to dishes. Sikil is often used in sauces or as a filling ingredient in tamales and other regional specialties.

3. What is the Yucatan?

• Yucatan is a peninsula located in southeastern Mexico that separates the Caribbean Sea from the Gulf of Mexico. The region encompasses the states of Yucatán, Campeche, and Quintana Roo. Yucatán is known for its distinct cultural heritage, which includes influences from the ancient Maya civilization, and its unique cuisine that differs markedly from typical Mexican food.

4. What does Dzotobichay mean?

• The name “Dzotobichay” is derived from Maya language terms, where “dzotob” means to stuff or fill, and “chay” refers to the chaya plant. Therefore, “Dzotobichay” essentially means “stuffed chaya leaves,” describing the method of preparation where a mixture, typically of masa and other ingredients like sikil and eggs, is wrapped in chaya leaves and then cooked.

Mayan Food Recipes

Enjoy these traditional Maya tamales as a fulfilling meal that brings a taste of Belizean history to your table. Ideal for special occasions or a weekend cooking project, Tamales Dzotobichay can be a delightful way to explore new flavors and customs. Whether you stick to tradition or add your twist, these tamales are delicious!