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Best Easy Mukbil Pollo Recipe

Name: Best Easy Mukbil Pollo Recipe
Total time: 270 min
Yield: 260 g
Ingredients: bone-in chicken 2.5 lbs; pork shoulder 1.5 lbs; masa harina 6 cups; chicken stock 4 cups; baking powder 2 tsp; banana leaves 12 pieces; achiote paste 4 tbsp; salt 2 tbsp; ground black pepper 1 tsp; garlic cloves 6 cloves; lard 0.75 cup; orange juice 0.5 cup

A massive ceremonial tamal filled with chicken and pork, cooked underground for Day of the Dead. This chicken and protein-rich dish is a sacred family tradition of Yucatecan cuisine.

Cook 270 min Difficulty HARD 382 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

bone-in chicken 2.5 lbs
pork shoulder 1.5 lbs
masa harina 6 cups
chicken stock 4 cups
baking powder 2 tsp
banana leaves 12 pieces

Seasonings/Sauce

achiote paste 4 tbsp
salt 2 tbsp
ground black pepper 1 tsp
garlic cloves 6 cloves
lard 0.75 cup
orange juice 0.5 cup

Nutrition summary

Carbohydrates 38 g 40%

Protein 23 g 24%

Fat 16 g 36%

Serving size 260g

Cooking steps

1

Preheat oven to 350°F if not cooking underground, or prepare your fire pit by heating stones for several hours.
2

Rub chicken and pork with achiote paste, salt, black pepper, and minced garlic; marinate for 30 minutes.
3

Sear chicken and pork in a large pot on medium-high heat until well browned, then add orange juice and 2 cups chicken stock. Simmer covered for 45 minutes.
4

Mix masa harina, baking powder, salt, and lard in a large bowl. Gradually add remaining chicken stock, kneading until dough is smooth and moist.
5

Briefly pass banana leaves over an open flame to soften; line a roasting pan or pit with leaves, overlapping to fully cover.
6

Spread half of the masa mixture over the leaves, layer cooked chicken and pork in the center, then top with the rest of the masa. Fold leaves over to enclose.
7

Cover tightly and bake for 3 hours in oven, or place in fire pit, cover with earth and hot stones, and cook for about 4 hours. Rest for 30 minutes before uncovering.
8

Carefully unwrap banana leaves and slice tamal into portions. Serve warm.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients for Mukbil Pollo are bone-in chicken and pork shoulder, delivering the rich protein and savory flavor that make this ceremonial tamal special. Masa harina forms the foundation of the dough, binding all flavors together, while achiote paste and banana leaves contribute signature Yucatecan color and aroma.

Q. How does heat control impact this recipe?

Proper heat control is crucial, whether you bake Mukbil Pollo in the oven or cook it underground. The initial searing on medium-high heat locks in meat juices, and slow baking or pit cooking ensures the masa remains moist while meat turns tender. Keeping the tamal tightly wrapped in banana leaves prevents drying out and enhances steam infusion.

Q. How can I prevent the tamal from becoming dry or dense?

To avoid a dense or dry Mukbil Pollo, ensure you knead the masa thoroughly with lard and chicken stock so it's moist before assembling. When wrapping, overlap banana leaves tightly and bake or pit-cook with a good seal to trap steam. Resting after cooking allows moisture and texture to settle for easy slicing.

Q. How many calories and what are the protein and carb values per serving?

Each serving of Mukbil Pollo is 260g and contains approximately 382 kcal. There's 23g of protein (24%), 38g carbohydrates (40%), and 16g fat (36%) per serving, making this dish relatively high in protein and balanced in macros.

Q. Why is Mukbil Pollo considered diabetic friendly and high protein?

Mukbil Pollo's protein content is substantial at 23g per serving, and carbohydrates are moderate at 38g, fitting diabetic-friendly criteria while offering a high-protein profile. The dish relies on lean meat and masa rather than refined sugars, making it suitable for balanced diets seeking protein-rich options.

Best Easy Mukbil Pollo Recipe

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