MUCBI CHICKEN (TAMALEPIE)

Ingredients:

4.2 oz el yucateco annatto/achiote paste.

½ chicken, skinless

1.1 lb of pork chopped into pieces

½ onion

1 teaspoon crushed dry oregano

1 ½ teaspoon salt

1 teaspoon pepper

4 garlic cloves

5 bay leaves

2.2 lbs tamale dough

¾ c pig’s lard

4 chopped tomatoes

Banana leaves

Preparation:

1. Dissolve a brick of el yucateco annatto paste (3.5 oz) in a little water.

2. Place the pork, the onion, the oregano, the salt, the pepper, thegarlic cloves and the bay leaves in a pot and cover with water, cook the pork for30 minutes, add the chicken, when it first comes to a boil add el yucateco annatto, let it cook for one more hour. Once the meat is boiled, shred it, add to the broth a little bit of the tamale dough to make it thick, putting aside ¼ cup of this broth, transfer the meats to the broth.

3. Stir the dough with the lard, the remaining.70 lb of el yucateco annatto paste, dissolve them in ¼ cup of the broth where you boiled the meat and add it to the dough. Place the banana leaves in a baking pan, cover it with the dough, in the center place the meat and its broth, the chopped tomatoes, on top put dough again, close it with the banana leaves.

4. Heat the oven at 350 ª f cook your mucbi for an hour and a half, cut out and serve.

Cooking time: 1.5 hours.

Recipe made with:

Annatto