📝 About This Recipe
Deeply rooted in the Hanal Pixán (Food for the Souls) traditions of Yucatán, Mucbipollo is a monumental tamal pie that captures the essence of Día de los Muertos. This 'buried' delicacy features a crunchy, achiote-stained corn crust filled with succulent chicken and pork, all bathed in a rich, silky 'kol' sauce. Wrapped in aromatic banana leaves and baked until golden, it is a smoky, earthy masterpiece that connects the living with the spirits of the ancestors.
🥗 Ingredients
The Meat Filling
- 1 kg Chicken (cut into pieces, bone-in for flavor)
- 500 grams Pork shoulder (cubed into 2-inch pieces)
- 50 grams Achiote paste (diluted in a little water)
- 4 cloves Garlic (roasted and mashed)
- 2 tablespoons Salt (to taste)
The Masa (Dough)
- 2 kg Corn Masa Harina (fresh nixtamalized masa is best)
- 500 grams Pork Lard (high quality, rendered)
- 50 grams Achiote paste (dissolved in the lard)
- 1 cup Espelón beans (black-eyed peas or local tender black beans, pre-cooked)
The Kol Sauce & Aromatics
- 1.5 liters Reserved meat broth (from cooking the meats)
- 100 grams Corn masa (for thickening)
- 3 pieces Roma tomatoes (sliced)
- 1 bunch Epazote leaves (fresh)
- 1 piece Habanero chili (whole, for aroma)
Assembly
- 4-6 large sheets Banana leaves (passed over a flame to soften)
- 1 roll Kitchen twine (for securing)
👨🍳 Instructions
-
1
In a large pot, simmer the chicken and pork with garlic, salt, and the diluted achiote paste in enough water to cover. Cook for about 40 minutes until tender but not falling apart. Drain the meat, reserving the broth.
-
2
Shred the meat coarsely, removing large bones, but keep some chunks for texture. Set aside.
-
3
Prepare the 'Kol' sauce: Take the reserved meat broth and bring to a simmer. Dissolve 100g of masa in a little cold water and whisk it into the hot broth. Stir constantly until it thickens to a gravy-like consistency. Adjust salt.
-
4
Prepare the masa: Combine the 2kg of masa with the lard (infused with achiote) and salt. Knead until smooth and pliable. Fold in the cooked espelón beans until evenly distributed.
-
5
Preheat your oven to 375°F (190°C). Traditionally this is cooked in an underground pit (pib), but an oven works beautifully.
-
6
Line a deep 9x13 inch baking dish or a round clay pot with softened banana leaves, letting them overhang the edges significantly.
-
7
Press about 3/4 of the masa into the bottom and up the sides of the dish, forming a thick 'crust' about 1 inch thick.
-
8
Layer the cooked meat inside the masa shell. Top with sliced tomatoes, epazote leaves, and the whole habanero (do not break it unless you want extreme heat).
-
9
Pour the thickened Kol sauce over the meat filling until it is well-saturated.
-
10
Flatten the remaining masa into a large 'lid' and place it over the filling, pinching the edges of the bottom crust and the lid together to seal the tamal pie.
-
11
Fold the overhanging banana leaves over the top to encase the Mucbipollo completely. Tie with kitchen twine if necessary.
-
12
Bake for 1.5 to 2 hours. The banana leaves should look charred and the masa crust should feel firm and sound hollow when tapped.
-
13
Remove from the oven and let it rest for at least 20 minutes. This is crucial for the Kol sauce to set and the flavors to meld.
-
14
Unwrap the leaves at the table for a dramatic reveal and slice into large squares or wedges.
💡 Chef's Tips
Passing the banana leaves over an open flame makes them pliable so they don't crack when folding. If you cannot find fresh masa, use Masa Harina but ensure you add enough lard to prevent the crust from becoming dry and crumbly. Do not skip the epazote; it provides the signature earthy, herbal flavor that defines Yucatecan cuisine. For a truly authentic 'crunch', try to find leaf lard from a local butcher rather than shelf-stable vegetable shortening.
🍽️ Serving Suggestions
Serve with a side of Xnipec (Yucatecan salsa made of habanero, red onion, and sour orange juice). Pair with a cold glass of Horchata or a traditional cup of Mexican hot chocolate. A side of pickled red onions is essential to cut through the richness of the lard and pork. Enjoy as a main course during a Día de los Muertos celebration with family and friends.