Photograph of the finished Brazo de reina yucateco

Mexico · Bánh ngô cuộn trứng lá chuối Brazo de reina

Brazo de reina yucateco

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.1 lb
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 5.6 oz
  • Photograph of Banana leaves Banana leaves 12 leaves
  • Photograph of Tomato Tomato 8
  • Photograph of Epazote leaves Epazote leaves 0.6 oz
  • Photograph of Habaneros Habaneros 1.2

Method

  1. 1 Beat the pork fat for 5 minutes until fluffy, then mix the mas powder with 90 ml of warm water to form a smooth, pliable dough.
  2. 2 Boil the eggs for 9 minutes, then slice them, roast the pumpkin seeds, and coarsely grind them.
  3. 3 Heat the banana leaves until soft, then spread the dough into a 1 cm thick rectangle on the leaf.
  4. 4 Arrange the eggs and epazote leaves in a vertical row along the dough, then roll it up; the dish's name means "queen's arm" because of its long, rolled shape.
  5. 5 Tie both ends and steam for 50 minutes, let cool for 10 minutes before slicing into rounds, then drizzle with tomato sauce and sprinkle with pumpkin seeds.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: Steam the rolls in a pressure cooker for 20 minutes at high pressure, then let them cool naturally for 10 minutes. The dough will be firmer, so the rolls won't break when sliced.

Start cooking