Photograph of the finished Polcan

Mexico · Bánh ngô nhân đậu lá chaya Polcan

Polcan

1 hr 20 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 14.1 oz
  • Photograph of Black beans Black beans 8.5 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 4.2 oz
  • Photograph of Chaya leaves Chaya leaves 8.5 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Habaneros Habaneros 1.2
  • Photograph of Tomato Tomato 8.5 oz

Method

  1. 1 Soak black beans for 8 hours, cook for 45 minutes, then mash until thick and season with salt.
  2. 2 Boil chaya leaves for 5 minutes, then squeeze out the excess water and chop them finely; chaya leaves must be boiled thoroughly because fresh leaves contain mild toxins.
  3. 3 Roast pumpkin seeds for 4 minutes, then coarsely grind them and mix with mashed beans, chaya leaves, and chopped scallions.
  4. 4 Mix the masa dough with 65 ml of warm water and pork fat, press into 4 5 mm thick wrappers, then wrap the filling into a crescent shape.
  5. 5 Pan-fry for 5 minutes on each side until the crust is lightly crackled, and serve with habanero tomato sauce.

With an appliance

  • Oven 1 hr 20 min

    Substitute step 5: Place the bread on the top rack of the oven at 240 degrees for 10 minutes, then rotate the tray at minute 5. The heat from above sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than with direct baking.

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