Best Easy Brazo de Reina Recipe

Soak banana leaves in hot water for 5 minutes to soften, then pat dry and cut into rectangular pieces large enough to wrap each tamal.

In a skillet over medium heat, sauté chaya leaves (or spinach) with 1 tbsp vegetable oil and a pinch of salt until just wilted; let cool and chop coarsely.

Prepare masa by mixing masa harina, baking powder, salt, and melted butter in a bowl, gradually adding 1½ cups warm water until a soft but firm dough forms.

Slice hard-boiled eggs lengthwise. Lay out a banana leaf, spread about ¾ cup masa mixture into a rectangle, topping with a layer of chopped chaya and egg slices; sprinkle a little cotija cheese if using.

Fold banana leaves to encase filling, tucking ends securely. Steam tamales in a large steamer over moderate heat for 1 hour 10 minutes, making sure to add extra water as needed so they remain evenly cooked.

Remove from heat, let the tamales rest for 10 minutes before unwrapping, and serve warm.