Chaya Eggs

Bring a pot of water to a boil. Add the fresh chaya leaves and blanch for 2 minutes. Drain, rinse with cold water, squeeze out excess water, and finely chop the chaya leaves.

In a large bowl, combine the masa harina, 400 grams of water, 5 grams of salt, 100 grams of eggs, and the chopped fresh chaya leaves. Mix thoroughly with your hands until a smooth, pliable dough forms. If the dough is too dry, add a small amount of water; if too wet, add a little more masa harina.

Roll the chaya masa dough into small balls, approximately 2.5 cm in diameter.