Pepita, Egg and Chaya Tamales - Recipes | Goya Foods

Ingredients

• 2 lbs. ripe tomatoes
• ½ white onion
• 2 garlic cloves, unpeeled
• 1 to 2 habaneros peppers
• 1 tsp. kosher or coarse sea salt, or to taste
• 1 tbsp. GOYA® Vegetable Oil
• 1 lb. chaya leaves, can sub Swiss chard or spinach
• 3¼ cups GOYA® Masarica, about 1 lb.
• 2¾ cups chicken or vegetable broth
• 1 cup GOYA® Lard, or vegetable shortening
• 2½ tsp. kosher or coarse sea salt, or to taste, divided
• 3 stems fresh epazote (about 15 leaves), or sub cilantro, coarsely chopped
• ½ cup hulled raw pumpkin seeds, lightly toasted
• GOYA® Banana Leaves, cut into 12” long pieces, rinsed, plus more for steaming tamales
• 4 large eggs, hardboiled, cooled, peeled, and cut lengthwise into 6 pieces