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Mucbipollo in the Pan

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Learn to cook this emblematic Yucatecan dish for the Day of the Dead, a traditional Mucbipollo with the help of your T-Fal Hard Titanium frying pan.

The mucbipollo is similar to a tamale, but it is stuffed with chicken and pork, in an achiote dough and wrapped in a banana leaf. A true delight worth preparing for our deceased in their day.
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Ingredients

8 portions
  • enough Water
  • 1/4 onions
  • 1 head garlic
  • 600 grams pork leg
  • 1 twig epazote
  • 1/4 cups annatto, liquid
  • 4 chicken legs
  • 4 chicken thighs
  • 1 cup corn masa, 200 g
  • 2 cups Water, at room temperature
  • 3 tablespoons lard
  • 1/4 cups annatto, liquid
  • 5 banana leaf
  • 1 1/2 kilos corn masa
  • enough onion, pickled, for garnish

Preparation

In a pot with boiling water cook the onion, garlic, pork leg and epazote, and in the first boil add the achiote. After 20 minutes of cooking, add the chicken pieces and cook for about 40 more minutes.
On a board, unravel the chicken and pork pieces. Reservation.
To make the k'ool, in a bowl place the dough and dissolve with the water at room temperature, add it to the broth where the chicken and pork were prepared. Cook until it comes to a boil and thickens. Reservation.
To prepare the dough, place the corn dough, the lard and the liquid achiote in a bowl. Knead perfectly until the ingredients are integrated.
For the base and the lid of the mucbipollo. For the base, place the banana leaf on the T-Fal Hard Titanium frying pan and top the dough pressing and spreading the dough forming a rimmed circumference; On the outside, spread the dough on the lid, but it should be a little thinner than the base.
Add the shredded meats and the k'ool, place the lid, and wrap with the same banana leaf, place the lid of the T-Fal Hard Titanium Skillet to form the steam, cook at a very low temperature for approximately 3 hours
To know if it is already cooked, insert a toothpick and if it comes out clean, your mucbipollo is ready.
Serve hot and accompany with pickled onions.

PRESENTATION

Serve hot and accompany with pickled onions.

TIPS

To know that the dough is ready, you should notice that it comes off easily from your hands.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
269.3
kcal
13.47%
Carbohydrate, by difference
43.4
g
14.47%
Protein
8.4
g
16.8%
Total lipid (fat)
7.4
g
11.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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