Tamalón with chard, steamed in a kitchen towel

Cut the tough stalk out of the chard and cut the leaf into one-inch pieces; mix into the batter.

Dampen a smooth (not terry cloth) kitchen towel and wring it out; lay the masa down the middle, about 10 inches long and fairly even.

Roll it up in the towel into a loaf shape; tie both ends with string and loosely in about four spots so it stays round as it expands.

Steam in a big steamer (or an improvised one) over steady medium heat, watching the water does not boil away, about an hour to an hour and a quarter.