Brazo De Reina

Ingredients(for 1 medium slice (approx. 150g) per person)

• 1 cup Corn masa harina (for tortilla dough)
• 2/3 cup Water (for masa)
• 1/2 cup Chaya leaves (or substitute spinach)
• 1 teaspoon Achiote paste (optional, for color) - optional
• 1 medium Tomato (blended for sauce)
• 1/4 medium Onion (finely chopped)
• 2 tablespoons Queso fresco (crumbled, or low-fat cheese)
• 1 large Egg (hard boiled, chopped)
• 1 teaspoon Olive oil (for sautéing)
• 1/2 teaspoon Salt (to taste)

Instructions

1. 1

   Prepare the masa dough by mixing corn masa harina with water and a pinch of salt. Knead until smooth and pliable.

   5 minutes

   Cover dough with a damp cloth to keep it from drying out.

2. 2

   Bring a pot of water to a boil. Add chaya leaves (or spinach) and blanch for 2 minutes. Drain, cool, and finely chop.

   4 minutes

   Wear gloves if handling chaya, as raw leaves can be irritant.

3. 3

   Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add chopped chaya and cook for another 2 minutes. Season with a pinch of salt.

   5 minutes

   Don’t overcook the greens to preserve nutrients and color.

4. 4

   On parchment paper or a clean surface, flatten the masa dough into a rectangle about 1/3 inch thick. Spread the chaya mixture evenly, followed by crumbled queso fresco and chopped boiled egg.

   3 minutes

   Use a rolling pin or your hands for an even thickness.