Boxboles

Dough

1. Measure 2 cups of masa flour and 1 tsp of salt into a large mixing bowl and add ½ a cup of water. Stir with a wooden spoon until clumps begin to form. Test the dough with your hand to see if it will stick together in a ball. If still too crumbly, add ¼ cup of water and mix until dough sticks together when squeezed into a ball. It should be drier than bread dough.
2. Press dough into a ¼ cup measure and pop out into your hand. Shape dough into a log about 2–3 inches long. Repeat this process until all the dough is made into logs.

Boxboles

1. Fill a large pot with water so that it’s about 4–5 inches deep and bring water to a boil.
2. Rinse swiss chard leaves and cut off stems. Place one corn dough log into the centre of each leaf and fold the leaf around the dough, securing it with a toothpick or string.
3. Using tongs, carefully place each boxbole in the boiling water and cover. Cook boxboles at a gentle boil for 12–15 minutes.
4. Carefully remove each boxbole with tongs and place in a colander to drain excess water. Move to a large serving plate.

Sauces

1. While boxboles cook, toast the pumpkin seeds on a baking tray at 400°F for 8–10 minutes, stirring often.
2. Cube tomatoes, tomatillos, and habanero and place in a blender. Pulse until mostly smooth. Pour tomato mixture into a saucepan and cook over medium heat for about 10 minutes.
3. Use a spice grinder or small blender to puree the toasted pumpkin seeds, adding one cup of the boxbole boiling water one tablespoon at a time until you get a thin paste that can be drizzled.
4. Slice the lemons into wedges for easy squeezing.

Serving

Plate the boxboles with a few spoonfuls of the spicy tomato sauce, a generous drizzle of pumpkin seed puree, a lemon wedge, and a sprinkle of chile flakes and salt. Enjoy with fresh tortillas!