Dzotobichay. The Dxotobichay or Ts’o Tobil Chay, is a recipe whose main element is the dough or ground cornmeal. Many times used as an appetizer. It belongs to those recipes that have been mixed in the Yucatecan area. Starting from the Corn and other indigenous dough, to which some European products (eggs) are added and wrapped in another that is Asian (banana leaf) achieving a perfectly nutritious combination as well as tasty it is nutritious.
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- 1 Mayan gastronomy
- 2 Recipe
- 1 Explanatory notes
- 3 External links
- 4 Source
Within the regional cuisines of Mexico , the Yucatecan has its own place to keep some of the flavors of the rain forest. It is a kitchen where the miscegenation of the ancient and indigenous indigenous cuisine has been mixed with the old European but maintaining a certain real identity. The fingerboard of the flavors, colors and smells of that tropical jungle was integrating the textures, old seasonings and new ingredients without greatly changing their ways of making them.
The Mayans were originally one of the best fed Indians in the New World. Vegetables, birds, small animals, seeds, honey and others entered his kitchen. Corn was their meat, gift of their Gods, on a skeleton of beans; blood and lymph made from tomatoes , squash , chaya and guava ; cocoa hair smeared with avocado ; pepper and achiote spirit (bija). But he used deer and turkey in his diet along with different types of fish as well as a wide variety of fruits.
Its typical flavor is recognized throughout Mexico because the strong seasonings used in its season have a great weight. The corn is also essential Yucatecan food, and consumed liberally. The lime soup, the papadzul and the motuleño eggs, are dishes cooked with fried tortilla, the poc chuc and the panucho or the dzotolbichay, are prepared with corn dough. Turkey meat, exceptionally used in Yucatan , is also a basic ingredient in a large number of succulent traditional recipes. The city of Merida It has an infinity of restaurants where you can taste all kinds of food, from the most basic and inexpensive to the most sophisticated, and there are an increasing number of international gourmet cuisine establishments.
In this exchange of products and seasonings (condiments and spices) between both worlds, some left America for Europe and Asia , and then spread through Africa . And from Europe came the old products that America did not have: cattle (cattle, pork and sheep), poultry (chickens, geese and ducks), condiments and spices (onion, pepper and cinnamon), other grasses (rice and wheat). Fruits and other plants also came sometimes from Asia and other times from Africa.
We can say that many of these products had already settled in the first island colonies in America, such as Cuba and Hispaniola ( Santo Domingo ). And the conventual hosts were the carriers of these vegetables, condiments, wheat bread, chickens. But the methodologies and other things.
Dzotobichay is a typical recipe of Yucatecan cuisine in which indigenous ingredients are increased with Spanish products that give it the special flavor of miscegenation.
Dzotobic is served in a restaurant in Mexico.
- 500 gr. Chaya leaves
- 1 kg. of thin dough for tortillas ( ground corn )
- 125 grs. lard
- Salt to taste
- Banana leaves (about 6 leaves)
- 250 grs. roasted and ground pumpkin seed
- 6 hard-boiled eggs, peeled and chopped.
- 1 kg. of tomatoes boiled
- 1 small onion, finely chopped
- 1 tablespoon of lard or corn oil
- salt to taste.
Preparation: The chaya is passed through boiling water to soften it, drain and finely chop; mix with corn dough, butter and salt. Everything is kneaded perfectly. Banana leaves are very well cleaned (if cut fresh they are put through the fire so they wilt and can be handled well). They are cut into rectangles approximately 15 cm wide by 25 cm long. The mixture of dough is spread on top of the banana leaf, a capita of ground nugget and another of chopped egg are put on it and they are wrapped putting first one of the longest sides towards the center, then the other and closing the ends lower to form a rectangular package (shaped like a tamale). They are placed in a steamer or tamalera and cooked in a water bath for one hour to 1 1/2 hours and served accompanied by the red sauce.
The Sauce: After the tomatoes are boiled, they are peeled and liquefied. The onion is cooked in the butter and the liquefied tomato and salt are added to taste. It is seasoned very well. They can be served unwrapped on a plate accompanied with the red sauce, or in their leaves in a basket lined with a napkin and the sauce in a separate saucepan.
Chaya leaf used as a condiment in Mexico.
- Chaya: (Cnidoscolus chayamansa and Cnidoscolus aconitifolius) also known as the spinach tree, is a robust evergreen shrub, belonging to the Euphorbiaceae family, native to the state of Tabasco and the Yucatan Peninsula in Mexico . It resembles a hibiscus or casava plant in its bearing. It is very popular in Mexico and Central America because its leaves are used as a cabbage, which are cooked and prepared like spinach. Raw leaves are toxic.
Chaya is associated with Mayan culture, where it is known by the name of chay. It was consumed from time immemorial mixed with corn and pumpkin seeds , forming a kind of tamale . For several centuries, it was a primary food in the Mayan diet.