Entree: Mexico – Tabasco – Tortilla de Chaya (Corn flatbread made with chaya greens mixed into masa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine sea salt
- 2 cups (480 ml) (packed) (2 1/8 oz (60 g)) fresh chaya leaves, stems removed, blanched and finely chopped
- 1 tbsp (15 ml) lard or vegetable oil, plus additional for the comal
- 4 oz (115 g) queso fresco, crumbled (optional)
- Lime wedges for serving
- Salt for finishing (to taste)

Show original ingredient measurements

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine sea salt
- 2 cups (packed) (60 g) fresh chaya leaves, stems removed, blanched and finely chopped
- 1 tbsp (15 ml) lard or vegetable oil, plus additional for the comal
- 4 oz (115 g) queso fresco, crumbled (optional)
- Lime wedges for serving
- Salt for finishing (to taste)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a pot of water to a boil, add the chaya leaves, and blanch for 1–2 minutes to remove bitterness. Drain and immediately plunge into ice water, then squeeze out excess water and finely chop; set aside.
2. In a mixing bowl combine 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Stir in 1 tbsp (15 ml) lard or oil, then add warm water 1/4 cup (60 ml) at a time, mixing until a soft, pliable dough forms that holds together without sticking. If dough is too dry, add a little more water; if too sticky, add a tablespoon more masa harina.
3. Knead the chopped, blanched chaya into the masa until evenly distributed. If using, knead in the crumbled queso fresco for a filled tortilla variation.
4. Divide the dough into 12 equal balls (about 1 1/4 oz (35 g) each). Place a ball between two sheets of plastic or in a lightly oiled tortilla press and press into a 6-inch (15 cm) thin round.
5. Heat a comal or heavy skillet over medium-high heat and brush lightly with oil. Cook each tortilla 30–45 seconds per side, until the surface has brown spots and the tortilla is cooked through. Keep cooked tortillas warm in a towel.
6. Serve Tortilla de Chaya warm with lime wedges and a sprinkle of salt. They can be eaten plain, used as a base for fillings, or served alongside stews and beans.

1. Bring a pot of water to a boil, add the chaya leaves, and blanch for 1–2 minutes to remove bitterness. Drain and immediately plunge into ice water, then squeeze out excess water and finely chop; set aside.
2. In a mixing bowl combine 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Stir in 1 tbsp (15 ml) lard or oil, then add warm water 1/4 cup (60 ml) at a time, mixing until a soft, pliable dough forms that holds together without sticking. If dough is too dry, add a little more water; if too sticky, add a tablespoon more masa harina.
3. Knead the chopped, blanched chaya into the masa until evenly distributed. If using, knead in the crumbled queso fresco for a filled tortilla variation.
4. Divide the dough into 12 equal balls (about 1 1/4 oz / 35 g each). Place a ball between two sheets of plastic or in a lightly oiled tortilla press and press into a 6-inch (15 cm) thin round.
5. Heat a comal or heavy skillet over medium-high heat and brush lightly with oil. Cook each tortilla 30–45 seconds per side, until the surface has brown spots and the tortilla is cooked through. Keep cooked tortillas warm in a towel.
6. Serve Tortilla de Chaya warm with lime wedges and a sprinkle of salt. They can be eaten plain, used as a base for fillings, or served alongside stews and beans.