Pescado en Hoja de Chaya

Prepare the banana leaves by carefully passing them over an open flame for a few seconds until they become pliable and slightly change color. This prevents them from cracking when folded. Cut them into four large rectangles, approximately 30x30 cm each.

Wash the fresh chaya leaves thoroughly and remove any tough stems. Blanch the chaya leaves in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop cooking. Drain well.

Finely mince the garlic cloves. Dice the Roma tomato and white onion into small pieces. Finely chop the fresh epazote. Mince the Habanero chile very finely, adjusting the amount based on desired heat.