Ingredients
For the masa, filling, and k’óol
- 2 lb fresh masa for tortillas divided between base and lid
- 1/2 cup lard softened
- 3 tbsp achiote paste divided; dissolve with broth
- 1 1/2 lb boneless skinless chicken thighs
- 1 medium onion chopped
- 2 plum tomatoes chopped
- 2 garlic cloves minced
- 1 small sprig epazote optional
- 3 cups low-sodium chicken broth divided
- 1/3 cup extra fresh masa for the k’óol sauce
- 2 large banana leaves softened over a low flame or hot pan
- 1 tsp kosher salt plus more to taste
- to taste black pepper
Equipment
- 9×13-inch baking pan
- Large saucepan
- Skillet
- Mixing bowl
Instructions
Make the oven-baked mucbipollo
- Heat oven to 375°F. Simmer chicken thighs in about 2 cups broth until they reach 165°F, about 20–25 minutes. Cool enough to handle, shred, and reserve the broth.
- Cook onion, tomatoes, and garlic in a skillet until softened. Stir in about 1 tbsp achiote paste, shredded chicken, epazote if using, and enough reserved broth to keep it moist. Season with salt and pepper.
- Whisk the extra 1/3 cup masa with a little cool broth until smooth. Add it to about 1 1/2 cups hot reserved broth and stir over medium heat until thick but pourable. Season lightly.
- Knead the 2 lb masa with softened lard, remaining achiote paste, and salt until evenly colored. Line a 9×13-inch pan with softened banana leaves. Press about two-thirds of masa over bottom and sides; add chicken filling and k’óol, then cover with remaining masa. Fold leaves over the top.
- Bake 75–90 minutes until the masa is set and edges are golden. Rest at least 20 minutes before cutting into 8 portions.
Nutrition
Calories: 450kcalCarbohydrates: 42gProtein: 25gFat: 20gSodium: 590mgFiber: 4g
Video
Notes
This is a home-oven adaptation of a dish traditionally cooked in a pib, an earth oven. Banana leaves add aroma and protect the masa. Fresh masa varies in moisture; add reserved broth one spoonful at a time only if the dough cracks. Cook chicken to 165°F and bake until the thickest masa layer is set. Nutrition is an estimate per slice.
