Photograph of the finished Pibipollo

Mexico · Bánh ngô lớn nhân gà nướng lò đất

Pibipollo

3 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 2.5 lb
  • Photograph of Pork fat Pork fat 15.5 oz
  • Photograph of Chicken breast Chicken breast 3.1 lb
  • Photograph of Achiote spice Achiote spice 5.6 oz
  • Photograph of Orange Orange 4
  • Photograph of Banana leaves Banana leaves 32 leaves
  • Photograph of Tomato Tomato 12
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz

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.

Start cooking