Pepita, Egg and Chaya Tamales - Recipes | Goya Foods

Name: Pepita, Egg and Chaya Tamales - Recipes | Goya Foods
Total time: 60 min
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

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Dzotobchay Tamal Expand your tamal repertoire with these unique tamales from Mexico’s Yucatán Peninsula. The Mexican herb chaya is combined with GOYA® Masarica to make an herb-powered masa, and...

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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