In a large bowl, combine the Masa de maíz with the chopped Chaya leaves, 5 grams of Salt, and 100 grams of Water. Knead well until a smooth, pliable dough forms.
3
Toast the Pumpkin seeds in a dry comal or skillet over medium heat until lightly golden and fragrant, about 5-7 minutes. Be careful not to burn them.
