Queen's arm (Dzotobichay)

Wash the Chaya leaves thoroughly. Remove the tough stems. Blanch the Chaya leaves in boiling water for 2 minutes, then immediately plunge into ice water to stop cooking. Drain well and finely chop the Chaya leaves.

In a large bowl, combine the Masa de maíz nixtamalizada with the chopped Chaya leaves and 5 grams of Salt. Gradually add Water, kneading until a smooth, pliable dough forms. The dough should be firm but not sticky.

Peel the Hard-boiled eggs and finely chop them. Set aside.