CREMA DE CHAYA CON HUEVO
 Recipe from the famous kitchen of Hacienda Chichén, y Chef Josué
next to Chichén Itzá Ruins in the central Yucatán, México
in English, Cream of Chaya Soup with Egg

Crema de Chaya con HuevoThis 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.

INGREDIENTS:

  • 1 liter agua
  • 50 grams ground squash seeds
  • 10 grams recado rojo ("red broth" made with orange-red achiote paste)
  • 10 chaya leaves
  • 1 tomato
  • 50 grams masa (moist tortilla paste)
  • salt
  • 20 grams recado blanco ("white broth")*
  • eggs in whatever amount you wish

*MAKING RECADO BLANCO
(White Broth)

  • ¼ teaspoon cinnamon
  • 1 clove
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 3 garlic cloves
 PREPARATION: In a pan bring the water, squash seed powder and recado blanco to a boil. Add the chaya leaves and salt, and cook until the leaves soften before adding the recado rojo and masa.

josue cime CHEF JOSUÉ'S
SUGGESTIONS
Roast some habaneros, grind them and blend them into the soup.It's delicious!

Let the masa cook for ten minutes. Add the eggs and cook with a low fire about 15 minutes. Add salt to taste.