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Best Easy But Yucateco Recipe

Name: Best Easy But Yucateco Recipe
Total time: 130 min
Yield: 320 g
Ingredients: masa harina 3 cups; warm water 2 cups; pork shoulder 1.5 lbs; black beans, cooked 1.5 cups; white onion 1 pieces; achiote paste 3 tbsp; banana leaves 2 pieces; salt 2 tsp; black pepper 1 tsp; garlic cloves 3 cloves; lard or vegetable oil 2 tbsp; oregano, dried 1 tsp

A traditional Yucatán bean and meat stuffing wrapped in a thick layer of masa. This protein-rich, family-style dish is a hearty, rustic specialty of Mayan-influenced cuisine.

Cook 130 min Difficulty NORMAL 420 kcal

#high protein #mediterranean #family style #traditional mexican

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Ingredients

Main ingredients

masa harina 3 cups
warm water 2 cups
pork shoulder 1.5 lbs
black beans, cooked 1.5 cups
white onion 1 pieces
achiote paste 3 tbsp
banana leaves 2 pieces

Seasonings/Sauce

salt 2 tsp
black pepper 1 tsp
garlic cloves 3 cloves
lard or vegetable oil 2 tbsp
oregano, dried 1 tsp

Nutrition summary

Carbohydrates 53 g 50%

Protein 22 g 21%

Fat 13 g 29%

Serving size 320g

Cooking steps

1

Season pork shoulder generously with salt, black pepper, and dried oregano. Sear the pork in a heavy pot over medium-high heat with lard or vegetable oil until deeply browned on all sides, about 6 minutes per side.
2

Lower the heat to medium, add sliced onion and whole garlic cloves. Sauté until onions are translucent, about 4 minutes, stirring occasionally.
3

Add achiote paste and 1/2 cup water to the pot. Stir well, cover, and simmer pork until tender and shreddable, about 2 hours. Let pork cool, then shred and mix in cooked black beans.
4

In a large bowl, mix masa harina with warm water and a pinch of salt to form a pliable dough. Knead thoroughly until smooth, cover with a damp towel, and rest for 15 minutes.
5

Cut banana leaves into large sheets and soften them by passing over a gas flame or dipping briefly in boiling water. Spread a thick, even layer of masa on each leaf, spoon the pork and bean mixture in the center, and gently wrap the leaves around the filling, sealing well.
6

Arrange packets in a large steamer or Dutch oven. Add a couple of cups of water beneath a rack or steamer basket (not touching the leaves). Cover and steam over medium-low heat for 90 minutes, ensuring water is replenished as needed to prevent drying.
7

Remove from heat, let packets rest for 10 minutes, then unwrap carefully. Serve hot, sliced family-style.

Personalized Q&A

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

The defining ingredients are masa harina, which forms the signature thick shell, and pork shoulder combined with black beans for the substantial, protein-rich filling. The interplay of earthy masa, savory pork, and beans gives But Yucateco its traditional character.

Q. At which step is careful heat control most essential?

Careful heat control is crucial during the pork braising (Step 3). Maintaining a gentle simmer ensures the meat becomes tender without drying out or burning the achiote sauce, which is vital for deep flavor and moisture.

Q. How can I prevent the masa from becoming dry or tough?

To prevent dry masa, knead until the dough is smooth and let it rest (Step 4). Ensure the banana leaf packets are well-sealed before steaming, and do not let the water run dry during steaming to keep the dough moist and tender.

Q. How many calories and how much protein are in each serving?

Each 320g serving contains about 420 kcal and 22g of protein, with protein providing 21% of total calories. This makes But Yucateco a protein-rich and filling choice for a main course.

Best Easy But Yucateco Recipe

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