Yucatecan Tamales with Greens, Pumpkinseeds and Egg

Name: Yucatecan Tamales with Greens, Pumpkinseeds and Egg
Ingredients: 2/3 cup pepitas (pumpkinseeds) hulled, untoasted; 2 eggs; 1 pound banana leaves, defrosted if frozen; 1 pound (2 cups) masa for tortillas OR 1 3/4 cups dried masa harina for tortillas mixed with 1 cup plus 2 tablespoons hot water, then allowed to cool; 4 ounces (1/2 cup) to 5 1/2 (2/3 cup) rich-tasting lard or vegetable shortening, depending on how tender you want your tamales; 2 cups chopped chaya or green chard leaves (1/4 inch pieces); About 2 cups Essential Simmered Tomato-Habanero Sauce

www.rickbayless.com

Experience the rich flavors of Yucatecan cuisine with Rick Bayless' Dzotobichay Tamales, packed with greens, pumpkinseeds, and egg. Perfect for taming intense afternoons.

View full recipe on www.rickbayless.com

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Ingredients

2/3 cup pepitas (pumpkinseeds) hulled, untoasted
2 eggs
1 pound banana leaves, defrosted if frozen
1 pound (2 cups) masa for tortillas OR 1 3/4 cups dried masa harina for tortillas mixed with 1 cup plus 2 tablespoons hot water, then allowed to cool
4 ounces (1/2 cup) to 5 1/2 (2/3 cup) rich-tasting lard or vegetable shortening, depending on how tender you want your tamales
2 cups chopped chaya or green chard leaves (1/4 inch pieces)
About 2 cups Essential Simmered Tomato-Habanero Sauce