Pibipollo

Method

1. 1 Mix achiote with freshly squeezed orange juice to make recado sauce, then marinate the chicken for 4 hours.
2. 2 Knead the masa flour with pork fat and broth until it forms a pliable dough.
3. 3 Line the mold with banana leaves, then spread a 2 cm thick layer of flour to form the bottom.
4. 4 Arrange the marinated chicken, sliced hard-boiled eggs, and tomato sauce in the center, then cover with flour.
5. 5 This is one large cake baked in a single mold, not several smaller cakes; it's a pibipollo.
6. 6 Wrap tightly in banana leaves, bake at 180 degrees for 2 hours, then let rest for 20 minutes before cutting.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 6: steam under low pressure for 45 minutes, then release the pressure naturally; the surface of the cake will not be burnt like when baked.