Recipe: Tasty Mucbipollo

Recipe: Tasty Mucbipollo Delicious, fresh and tasty.

Mucbipollo. Mucbipollo can also be baked in a gas oven, but the experts would say that it just isn't the same, that it must be cooked in the earth oven [or at least in a wood-burning oven]. The mucbipollo is the Mayan lasagna. It is not because you ate a leathery muc baked by your maid that all of them are like that.

Pibipollo or mucbipollo is a traditional dish served in the Yucatan to celebrate Day of the Dead, or Hanal Pixan as it is called in the native Mayan language.

This huge tamal is unlike any other and an absolute must try.

This is my vegan take on a delectable ancient dish and it's guaranteed to please everyone!

You can have Mucbipollo using 17 ingredients and 16 steps. Here is how you cook that.

Ingredients of Mucbipollo

1. You need leaves of Banana.

2. You need of Dough.

3. Prepare 4 cups of Maseca tortilla flour.

4. It’s 100 g of achiote.

5. It’s 150 g of lard.

6. You need to taste of Salt.

7. You need of Filling.

8. You need 500 g of chicken.

9. It’s 500 g of pork (shoulder).

10. You need 1 cup of Maseca tortilla flour.

11. It’s 50 g of achiote.

12. It’s 50 g of lard.

13. Prepare To taste of salt.

14. It’s To taste of pepper.

15. You need 2 of bay leaves.

16. You need 100 g of onion.

17. It’s 100 g of tomato Roma.

In the southeastern Mexican state of Yucatan this time of year is known as Hanal Pixán, which translates in the Mayan language to "food of souls." Most notably, is. mucbipollo.

Etymology (This etymology is missing or incomplete.

Please add to it, or discuss it at the Etymology scriptorium.) Noun.

Mucbipollo is a traditional dish served in the Yucatan to celebrate Day of the Dead, or Hanal Pixan as it is called in the native Mayan language.

Mucbipollo instructions

1. Put pork and chicken into boiling water and season to taste (salt, pepper, bay leaves).

2. Mix flour with water and salt until it becomes actual dough.

3. Lightly heat the lard and add achiote and mix until lard becomes red and strain the remaining achiote.

4. Keep on mixing the mass adding little by little the red lard until it is soft and not sticky.

5. Put the banana leaves through a bit of fire until they soften a bit..

6. Put the banana leaf into the container you will use for baking.

7. Spread the dough on the banana leaf (not too thick). Make sure that it is deep to hold the filling.

8. Mix the chicken and pork broth with a cup of the tortilla flour, achiote and lard. Add the flour little by little and keep stirring with low heat for 15 minutes until it becomes thick. If it is not too thick, add a bit more flour. This is called Kool.

9. Cut raw tomato and onion.

10. Shred the chicken and pork, mix with the onion AND tomato AND add as filling to the spread dough.

11. Add the Kool as a second layer of filling..

12. Spread more dough on another banana leaf. This is going to be the cover for the Pib, so make sure it is same-ish size as the container..

13. Carefully put cover on top of the Pib..

14. Put the pib on the oven at 400 F for 1.5 Hours.

15. Take off the oven. Make sure it is crispy. If it is then serve..

16. Add some habanero with lime and enjoy..

Everyone knows pib with chicken is "mucbipollo" but… the locals prefer Xpelón.

Photo by: El interior del estado.

The day of the dead is approaching, or as it is known in the region Hanal.

Photo courtesy of Aromas y Sabores Del Sureste Mexicano (ASSM) The mucbipollo (or "pib") is a large tamale made of corn flour dough and butter, stuffed with chicken and pork, and flavored with tomatoes and peppers.

See recipes for Fried Chicken with MASECA, Mucbipollo, Champurrado too.