Mucbipollo – Yucatán baked masa pie with chicken and pork

Ingredients for 4 portions

• 600 gChicken legs
• 400 gPork shoulder, in chunks
• ≈ 1.5 lWater
• 3 clovesGarlic
• to tasteSalt
• 50 gAchiote paste
• 400 gMasa harina, for the dough
• ≈ 500 mlWater, warm, for the dough
• 130 gLard, softened
• 3Banana leaves
• 50 gMasa harina, to thicken
• 1Habanero, whole
• 2Tomatoes, sliced
• 1Yellow onion, sliced
• 1Bell pepper, green, in strips
• 6 sprigsEpazote

Method

1. Put the chicken and pork in a large pan with the water, garlic, some salt and half the achiote paste stirred into a little water. Bring to the boil and skim off the foam.
2. Cover and simmer for 45 minutes, until the meat is tender.
3. Meanwhile, mix the masa harina with the warm water, the lard, the rest of the achiote paste and some salt. Knead into a soft, smooth orange dough.
4. Pass the banana leaves over a gas flame or through a hot, dry frying pan for a few seconds to soften them, and line a round tin of about 24 cm with them, leaving them hanging over the sides.
5. Heat the oven to 180 °C. Lift the meat out of the broth. Pull the chicken into large pieces, discarding the bones and skin, and cut the pork into pieces. Keep the broth.
6. Stir the masa harina into about 700 ml of the broth, add the habanero and cook over a medium heat, stirring constantly, for 5–6 minutes, until as thick as porridge. Remove the habanero.
7. Line the base and sides of the tin with two thirds of the dough, about 1 cm thick. Add the meat, pour over the thickened broth and top with the tomato, onion, pepper and epazote. Cover with the rest of the dough, pinch the edges together, poke a few holes in the top and fold the leaves over.
8. Bake for 1 hour 15 minutes, until the dough is firm and golden at the edges.
9. Leave to rest for 15 minutes before cutting.
10. Open the leaves and serve the mucbipollo in wedges, like a pie.

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