Mucbipollo – Chicken tamale casserole

*Courtesy of the State of Yucatan

This casserole is traditionally made for the Day of the Dead in the State of Yucatan. This is a typical recipe from the city’s capital, Merida.

INGREDIENTS

• 3lb corn dough

• 100 grams pig fat

• 2lb chicken

• 1lb pork

• 2 cups black beans (called xpelón in Mayan)

• ½ cup achiote paste

• Salt

• 3 red ripe tomatoes

• 1 onion

• 1 branch of epazote

• Habanero chili

• 1 package of banana leaves





DIRECTIONS

To begin, cook the meats by placing the pork first in a pan with water, and then put the chicken (It is important that it is done in this order). Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir. Both meats should be cooked medium rare, this meat combination is called kohl in Mayan. Cut the meat into pieces no bigger than 6 inches each.

Put the achiote paste into the broth where the meats were cooked. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little into the water and mixing until well blended. Add salt and 1lb of the corn dough for a thicker broth.

Mix the rest of the corn dough with the pig fat and black beans. Add a bit of salt.

Put the banana leaves into a baking pan and then, spread the corn dough mixed with the fat and the black beans. Over this layer, put the meats you cooked, add the broth with slices of onions, tomatoes, habanero chili and epazote. Finally, cover everything with another layer of corn dough. Wrap it all with the banana leaves and cover tightly with aluminum foil. Bake on lowest rack at 425 F for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.

Let it sit for 10 minutes and it will be ready to serve. For the traditional Day of the Dead celebration, cut one slice and put it over the offering table.





¡Buen provecho! Enjoy!