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14
Jan, 2025
Venezuelan Arepas con Pabellón

Venezuelan Arepa

Venezuelan Arepas con Pabellón

Venezuelan Arepa

Discover the Magic of Venezuelan Arepas Soft on the inside, golden and crispy on the outside, arepas are a beloved Venezuelan staple. Perfect for any meal, these versatile pockets can be filled with your favorite ingredients—from savory meats to creamy cheese. Follow this simple recipe to bring a taste of Venezuela to your kitchen!

Ingredients

  • Authentic arepa flour

Instructions

  1. Mix the Dough: Add 1 cup of arepa flour into a mixing bowl. Add 1 1/8 cups of water and 1/2 teaspoon of salt.
  2. Combine: Stir the mixture with a spoon until it’s well combined and forms a smooth dough.
  3. Rest the Dough: Let the dough rest for 3 minutes to fully absorb the water.
  4. Shape the Arepas: Take a portion of the dough and shape it into a smooth patty, about 3.5 inches in diameter.
  5. Cook the Arepas: Heat oil in a skillet over medium heat. Fry the arepas until golden brown on both sides, flipping once (about 3–4 minutes per side).
  6. Fill the Arepas: Slice each arepa horizontally to create a pocket. Fill it with your favorite ingredients—meat, cheese, avocado, or any topping you love!

Enjoy your homemade Venezuelan arepas! 😊

© Recipe: SpiceBreeze
Cuisine: Venezuelan / Category: America - South
Venezuelan Arepa
3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.

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7
Feb, 2024
Mexican Mole Chicken

Mexican Mole Chicken

How to cook 34 authentic global recipes without tedious planning.
Mexican Mole Chicken

Mexican Mole Chicken

SpiceBreeze
The dark mole sauce is made with several chili peppers, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming.
This recipe is a delicious shortcut with three important ingredients: ancho chili, pasilla chili, and raw cacao. Unlike the common roasted cocoa, cacao is pure chocolate and higher in minerals.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Protein

  • 1.25 lbs chicken thighs or breast cut into bite size pieces

Fresh Produce

  • 1 medium onion finely chopped
  • 2-4 cloves garlic finely chopped

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 1 tbsp vinegar
  • 1/4 cup almond*** butter raw, unsalted
  • 4 tbsp tomato paste
  • 1 tbsp sugar brown recommended
  • salt & pepper

Mole Culinary Spice Kit

  • Pouch [1] Cacao, oregano, cinnamon
  • Pouch [2] Ancho chili, pasilla chili

Suggested Side: Rice with Vegetables

  • 4 tbsp butter
  • 1 cup peas and diced carrots frozen**
  • 3 cups cooked rice

Optional

  • 1 cup sesame seeds
  • sour cream
  • tortillas for variation

Instructions
 

Chicken*

  • Season chicken with salt & pepper to taste.

Mole

  • In a POT, melt 2 tbsp butter over medium-low heat.
  • Cook onions until they turn slightly brown. Stir occasionally.
  • Add garlic. Stir-fry for 30 seconds.
  • Add chicken. Stir-fry for 2 minutes.
  • Add broth, vinegar, nut butter, tomato paste, sugar, and Mole [1] spices. Mix well.
  • Cover. Bring to a boil.
  • Cook 10 minutes over low heat.
  • Add Mole [2] spices to taste. Mix well.
  • Cook 30 minutes over low heat.
  • Stir occasionally.

Suggested Side: Rice with Vegetables

  • In a SMALL POT, cook peas & carrots in 2 tbsp butter 5 minutes** over low heat.
  • Add salt to taste. Add the cooked rice. Mix well.

Serve

  • Serve mole chicken with rice.
  • Optionally, sprinkle with sesame seeds and drizzle with sour cream. Enjoy!

Variation

  • Alternatively, serve mole sauce as enmoladas ****.

Notes

Notes/ Variations
* Substitute chicken with any ground meat or with  2 cans beans with our online recipe.
** If you prefer fresh vegetables, cook them longer with a little added water.
*** Substitute with hazelnut or cashew butter.
**** Alternative: Reheat tortillas. Fill them with the chicken. Roll them up. Pour mole sauce on top.
 

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28
Sep, 2023
Mexican Chiles en Nogada

Mexican Chiles en Nogada

How to cook 34 authentic global recipes without tedious planning.

Mexican
Chiles en Nogada

Stuffed Peppers in Nut Cream Sauce

Chiles en nogada, a beloved Mexican masterpiece, boasts a symphony of flavors within its two distinct elements.

  1. Peppers stuffed with Mexican picadillo
  2. Creamy nogada nut sauce.
Chiles en Nogada Spice Blend
Cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili
Mexican Chiles en Nogada with fork

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Part 1: Peppers Stuffed with Picadillo

The core of this dish lies in the delectable and easily prepared stuffed peppers. You can opt for traditional poblano peppers, or for added convenience, use green bell peppers as your canvas. These peppers are swiftly filled with a savory mixture of ground meat, gently simmered in a rich blend of tomato puree and fragrant broth. To elevate it to the level of a Mexican picadillo, introduce a delightful combination of stone fruits, with the option to include plantains for a touch of sweetness, and add another layer of complexity by incorporating golden raisins and a different dried fruit, such as succulent pineapple or fragrant apricot.

poblano peppers with hand
ground meat
tomato puree in cup
broth in cup
apple pear peach

Apple, pear, and peach, one each is recommended, but just apples are fine too.

Ripe Plantain

Plantain is optional, if you want to make it as authentic as possible.

golden raisins

Raisin is an important part, but you are free to skip them, or substitute with other dried fruits.

diced dried pineapple

It’s best if this second dried fruit is a bit sour, for instance, lemon or pineapple.

Part 2: Nogada - Creamy Nut Sauce

The second element of this culinary masterpiece is the luscious nogada sauce. Walnuts, simply blended with cream cheese and milk, create a velvety symphony of texture and flavor that is generously drizzled over the deliciously stuffed peppers. To add a regal touch, we recommend the traditional garnish of vibrant pomegranate seeds and finely chopped parsley, bringing a burst of color and freshness to this exquisite creation.

walnuts in hand
cream cheese in cup
milk poured in glas
blender
pour nogada over peppers
pomegranate in hand
chopping parsley
Mexican Chiles en Nogada served
Mexican Chiles en Nogada

Mexican Chiles en Nogada

SpiceBreeze
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Peppers & Assemble & Serve

  • 3 large green bell peppers [1]
  • oil
  • salt & pepper
  • 1-2 cups pomegranate seeds (optional) *
  • 1 cup chopped parsley (optional) *
  • 3 cups cooked rice or quinoa (as a side)

Nogada

  • 4.5 oz walnuts [2] soak for 15 minutes
  • 1/2 cup (goat) cream cheese [3]
  • 1/2-1 cup (any) milk [4]

Picadillo

  • 1 lb ground meat [5]
  • 3 apples [6] cored and diced
  • 1 cup tomato puree
  • 1-2 cups (any) broth
  • 3 oz raisins [7]

Chiles en Nogada Culinary Spice Kit

  • 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions
 

Peppers

  • On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
  • Let them cool. Peel them.
  • Cut them lengthwise into halves. Remove stem & seeds.

Nogada

  • In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
  • Add a little milk until the sauce is pourable but not running.

Picadillo

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Stir-fry meat until browned.
  • Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
  • Cover. Cook over medium-low heat until apples are almost tender.
  • Add raisins. Season with salt & pepper to taste.
  • Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

  • Place the pepper halves on PLATES and fill with picadillo.
  • Pour nogada sauce on top.
  • Optionally, sprinkle with pomegranate seeds and parsley.
  • Serve with a side of rice or quinoa.
  • Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
 
* Recommended for an authentic version.
 
 

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Mexican Chiles en Nogada

Mexican Chiles en Nogada

SpiceBreeze
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Peppers & Assemble & Serve

  • 3 large green bell peppers [1]
  • oil
  • salt & pepper
  • 1-2 cups pomegranate seeds (optional) *
  • 1 cup chopped parsley (optional) *
  • 3 cups cooked rice or quinoa (as a side)

Nogada

  • 4.5 oz walnuts [2] soak for 15 minutes
  • 1/2 cup (goat) cream cheese [3]
  • 1/2-1 cup (any) milk [4]

Picadillo

  • 1 lb ground meat [5]
  • 3 apples [6] cored and diced
  • 1 cup tomato puree
  • 1-2 cups (any) broth
  • 3 oz raisins [7]

Chiles en Nogada Culinary Spice Kit

  • 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions
 

Peppers

  • On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
  • Let them cool. Peel them.
  • Cut them lengthwise into halves. Remove stem & seeds.

Nogada

  • In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
  • Add a little milk until the sauce is pourable but not running.

Picadillo

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Stir-fry meat until browned.
  • Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
  • Cover. Cook over medium-low heat until apples are almost tender.
  • Add raisins. Season with salt & pepper to taste.
  • Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

  • Place the pepper halves on PLATES and fill with picadillo.
  • Pour nogada sauce on top.
  • Optionally, sprinkle with pomegranate seeds and parsley.
  • Serve with a side of rice or quinoa.
  • Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
 
* Recommended for an authentic version.
 
 

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24
May, 2023
Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

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Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

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Coxinha
Coxinha

Brazilian Coxinha

SpiceBreeze
Coxinha ("little thigh") is one of the most famous savory snacks in Brazil and is indispensable to any party. Each bar and each family has its own recipe. The fried crisp 'drumsticks' filled with a well-seasoned sauce are so scrumptious - you can't just have one.
Of course, we offer an easier version without the breading and frying as well (see notes).
Tip: Fill any leftover dough with a cube of cheese and/ or ham, and optionally hot chili slices.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken cooked and shredded

Fresh Produce

  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped

Dairy

  • 1/2 cup cream cheese optional

Packaged Goods/Staples

  • 1 cup chicken broth
  • oil
  • salt & pepper

Dough*

  • 2.5 cups chicken or vegetable broth
  • 2 cups rice flour
  • 3 oz butter

Breading*

  • 1 egg whisked
  • 1-2 cups flour gluten free: almond flour

White dipping sauce (optionally)

  • 1/4 cup milk
  • 8 oz cream cheese

Coxinha Culinary Spice Kit

  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over low heat.
  • Fry garlic and onions until the onions turn translucent.
  • Add chicken, tomatoes, green onions, and salt to taste.
  • Season with the Coxinha spices to taste. Start with 1 tsp.
  • Cook 10 min. Add broth and opt. cream cheese.
  • Cook about 10-20 minutes until the liquid is reduced.

Dough*

  • In a POT, heat broth and melt butter.
  • Over low heat, add flour and salt & pepper to taste.
  • Stir constantly until smooth and the dough loosens from the pot. Let it cool.

Coxinha

  • Form a “golf” ball with the dough.
  • Flatten it in your palm.
  • Place the filling in the center, close, and form a smooth ball.
  • Optionally, mold it into a drumstick or any other shape.

Breading*

  • Coat Coxinhas in egg, then in flour.

Frying*

  • In a POT, heat enough oil to cover Coxinhas.
  • Fry Coxinhas until they turn golden all around.

White dipping sauce (optionally)

  • Heat milk with salt & pepper. Stir in the cream cheese.

Serve

  • Serve Coxinhas with a fresh salad and a dipping sauce.
  • Enjoy!

Notes

Variations
  • Substitute chicken with:
    • any ground meat or
    • mixed vegetables and chopped mushrooms or
    • your favorite cheese or
    • a combination of any of these ingredients to taste.
Short version without forming the drumstick-balls:
  • Skip the dough, breading, and frying.
  • Add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
29
Apr, 2023
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

How to cook 34 authentic global recipes without tedious planning.
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

SpiceBreeze
Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
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Hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.

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