Mukbilpollo (Pib)

RECIPE CARD

Mukbilpollo (Pib)

Yield: Two round mukbilpollos or one 40 x 27 cm (16 x 10 inch) pan  |  Time: About 5 hours, including 2½ hours baking

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Ingredients

• 4 kg (9 lb) Corn dough (masa)
• 0.5 kg (1 lb) Pork lard
• 2 Tomatoes
• 1 Onion
• 0.5 kg (1 lb) Espelón (a local bean, optional)
• Banana leaves
• 0.25 kg (9 oz) Achiote seeds
• 1 head Garlic
• 1 small cube Recado rojo (about 1 cm³)
• 1 kg (2 lb) Chicken
• 1 kg (2 lb) Pork
• Dried oregano leaves
• Cilantro
• Cloves
• Salt
• Fresh epazote
• Habanero chili
• 2 Limes
• 1 Bitter orange

Most of these ingredients, including the pan, can be found at any traditional market if you buy them in advance.

Instructions

1. Prepare the broth. Rub the chicken with a cut bitter orange to remove any off smell (k’omoj), then rinse it well, keeping the residue away from other plates and utensils. Cover the meat with water in a large pot. If using both meats, start the pork first since it takes longer; add the chicken once the water boils. Skim off the foam as it boils.
2. Meanwhile, roast a piece of onion, garlic and tomato over the stove flame (a fork helps). Add them to the broth with a pinch of oregano, pepper, cloves and salt. Dissolve the cube of recado rojo in a little water and add it to the pot; it gives the broth its red color.
3. Watch the pot so it doesn’t boil over, and don’t overcook the meat; it will still be baked. Remove the cooked meat to a separate container. Shred and debone it for easier handling, or leave the bones in if you prefer.
4. Remove the seasonings (onion, garlic, epazote, cloves, etc.) to leave a clean broth, and adjust the salt.
5. Make the k’óol (Yucatecan thick broth or pebre). Dissolve a ball of dough (about ½ kg / 1 lb) in a little water until smooth, strain it, and add it to the broth. Stir constantly so it doesn’t lump or stick, until the broth thickens. This is the filling sauce.
6. Make the achiote lard. Melt the lard over low heat, add the achiote seeds, and simmer 5 minutes, then turn off the heat. This colors the dough.
7. Clean the banana leaves. Spread them on a large table and wipe them with a clean cloth, removing the central threads. Save the threads for tying.
8. Prepare the “salad.” Slice the tomato and onion and pick the epazote leaves from the stems.
9. Prepare the dough. Cover the table with plastic (achiote stains). Working in portions if easier, gradually moisten the dough with the achiote lard, pouring it through a strainer to hold back the seeds. Knead until smooth and manageable, salting to taste (taste a bit to check). Add the espelón beans now, if using.
10. Shape and assemble (“tortear”). Preheat the oven to 180°C (350°F). In a pan (lata): line it with banana leaves and spread the dough over them to form a dough container. Fill with k’óol, meat, tomato and onion slices, epazote and, if you like, habanero. Press a lid of dough as flat as a tortilla and lay it over the filling. Brush the top with a little k’óol for color and to keep it from drying, then cover with banana leaves. Without a pan: lay the banana-leaf threads in a cross on the table, set banana leaves on top, and shape the dough into a bowl. Fill as above. Shape the lid separately on a large banana leaf, set it on top, trim the excess and brush with k’óol. Wrap the leaves around the pib and tie it with the threads like a package.
11. Bake at 180°C (350°F) for about 2½ hours. Insert a knife before removing it; if it comes out dry, it’s done. You’re mainly cooking the dough, since everything else is already cooked; how juicy or dry it ends up is up to you.
12. Serve with habanero salsa: roast habaneros, grind them, and season with a pinch of salt and lime juice. Mukbilpollos are not served with tomato sauce. Tradition says to eat the first pib only after placing it on the altar in your home.

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Schossow Kitchen · schossowkitchen.com