Dzotobichay (chard and masa tamales with pumpkin seeds and egg)

Toast raw pumpkin seeds in a pan; once they start popping, about a minute, toss until all have popped and turned golden brown and round.

Hard-boil eggs about 11 minutes and chop.

Beat the fresh masa with a spoonful of pork lard and a good sprinkling of salt in the mixer, adding a little water until like soft cookie dough.

Thinly slice about 2 cups of green Swiss chard and mix it into the masa.

Spread about a quarter cup on a banana leaf square to 4 to 5 inches, sprinkle with pumpkin seeds and egg, fold one half over, peel back the leaf, fold the other side, and tuck the ends under.

Steam the 12 tamales about an hour.

Open the leaf, cut each tamale in two, set on a plate on a piece of banana leaf with tomate frito, micro greens and a sprinkling of pumpkin seeds.