Hotel in Playa del Carmen, Vacations to the Costa Maya

Traditional Recipe for enjoying a delicious mucbipollo.

The preparation of mucbipollos is a tradition that since several days before housewives are starting to buy ingredients also called for the kids, the first thing you are buying is “empella” pork fat used to make the lard, and according to the grandmas and the ladies of yore, if not prepared at home does not have the same flavor.

One or two days before being bought banana leaves which will be used to wrap the “pib”. It is tradition in some parks are established markets temporary working overnight selling ingredients to prepare the kids as chicken and pork, vegetables, annatto, xpelón, epazote, and so on. As well as flowers and sweets to decorate the altar.

The night before the day of the dead is beginning to prepare meat and coal (sort of dough and tomato sauce), and very early, almost at dawn, is the weapon mucbipollo to carry it to cook the bakery with oven firewood “, or better still being prepared in the courtyard of the house a hole in the ground, where they put wood and stones to cook the traditional way: buried. You can also bake in the oven of the house, but connoisseurs say that he does not know well, since it must be buried or at least wood stove.

To prepare a delicious mucbipollo can do so by following the instructions given below, without forgetting the recommendations of the grandmas:

What bear? * 1 1/2Kg mass corn
* 100 deg. Of lard
* 1Kg chicken
* 1/2Kg pork
* Two tied Xpelón (beans)
* Achiote (colorado message), to taste
* Salt, to taste
* 1/4Kg tomato red
* 1 large onion
* 1 branch epazote
* Habanero Chile, to taste
* 1 package of banana leaves

How is this done?

To begin with, are made to cook meat, the first of pork, with a little water and then add the chicken. (It is important to be in that order, since beef and pork is harder.) Puts little water, broth as it will become part of the “Coal” which bathes the interior mucbipollo. The meat should be medium boil.

Subsequently, the broth is added a message colorado (achiote) and a touch of salt and then add a little mass to make it thicker the caldito, thus forming the padding that covers the meat to cook half (coal).

Then stir the dough with butter, and salt to taste xpelón and given color with achiote.

How weapon?

Place the dough on banana leaf and a “watershed”, it is best if used moulds for bread. It will accommodate meat and bathes with the coal, adding slices of onion, tomato, bell pepper and epazote leaves. Finally we put a lid on top of the dough, everything is wrapped with banana leaf and set to bake for almost an hour and a half, to 200 degrees centigrade, or takes the bakery, or buried in a prepacked hole in the yard with wood and stones.

TIPS FOR A DELICIOUS MUCBIPOLLO:

1 – One of the secrets accompanying consistency mucbipollo is preparing a mass, which should bring water and butter accurate.

2 – The resistance of mucbipollo has much to do with how to shape the corners, which must be thicker.

3 – “Coal” which bathes the meat-chicken and pork-of mucbipollo must have the ideal degree of thickness, determined by the amount of mass that dissolves along the achiote and the amount of water that gets to cook pieces of meat.

4 – The size of the pieces of meat should not exceed three centimeters, so that, with their weight, not the mass break when mucbipollos handle.

Lastly, it should be a slice of mucbipollo at the table of the altar on the day of death. You have to try the one that we made in the el Duende del Mar hotel. Have no campraration. Just ask for it.