Chaya Leaf Broth with Tamales

Wash and finely chop the Chaya leaves. Set aside.

In a large bowl, combine the Masa harina, 80 grams of Lard, Baking powder, and 5 grams of Salt. Gradually add warm water, mixing until a soft, pliable dough forms. Fold in the chopped Chaya leaves.

Take small portions of the masa dough and roll them into small, cylindrical tamales, about 2-3 cm long and 1 cm thick.