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Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Pibil was a method to prevent the 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 to the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you can get a hold of banana leaves, place one in the pot and enclose all the meat and vegetables in it.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inches
  • 3 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 1/3 cup pumpkin seeds white if possible
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • oil
  • salt

Pibil Culinary Spice Kit

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

Salsa Bandera Ingredients

  • 4 tomatoes finely chopped
  • 1 onion finely chopped
  • 3 tbsp cilantro finely chopped
  • to taste jalapeno chili finely chopped
  • to tase lime juice

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.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with 2 forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Pickled Onions

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

Appetizer Dip ’Ha Sikil Pak’

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

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with two forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, onions, and salsa bandera (optional). Enjoy!

Optional Salsa Bandera

  • In a CUP, mix all ingredients with salt to taste and 1 tbsp oil. 

Notes

  • Substitute chicken with pork or beef, and cook for about 2 hours.
  • Substitute chicken with sliced squash or beans.
  • Add fresh Habanero chili to the pickled onions.
  • Find the short-fry version here.
Keyword annatto, smoked paprika