CHAYA CON HUEVO
Recipe from the famous kitchen of Hacienda Chichén, y Chef Josué
next to Chichín Itzá Ruins in the central Yucatán, México
in English, Cream of Chaya Soup with Egg
This traditional, prehispanic recipe, rich and thick, is based on two very Maya ingredients: Leaves of the plant called Chaya, much grown in Maya villages, and; ground squash seeds.
The dish is perfect for vegetarians who eat eggs.
Some of the ingrediants may be hard to find outside of Mexico or a good Mexican food store.
The Recipe serves 3.
Let the masa cook for ten minutes. Add the eggs and cook with a low fire about 15 minutes. Add salt to taste.
*MAKING RECADO BLANCO
- ¼ teaspoon cinnamon
- 1 clove
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 3 garlic cloves