Recipes

Mucbil Pollo

Total Time:
Active Time:
Makes servings

 

Ingredients

1 banana leaf
2 plum tomatos (Quarters)
1 onion (slices)
3 habanero Chilli Pepper
1 Xcatic Chilli Pepper
For the K´ol
200gr of Corn Masa (dissolve with 400ml of Chicken Broth)
Achiote Mix (150gr Achiote, 20gr Onion, 1 plum Tomato, 1 garlic Clove)
Epazote Leaf
5 Chicken Drumsticks
½ lb Pork meat
2 lb Corn Dough
250gr Fat Pork
Salt and Pepper as need

Directions

1.  Make the K´ool: Heat a Pan Pot, with 50gr of fat pork, add the chicken then the pork and pour the achiote mix, and pour the Masa with the Broth, until you have a Consistency really thick seasoning with salt and Pepper, let it cool and set aside.
2. Make a Corn Dough with Corn Masa and Fat Pork, separate in 2 portion, make 2 big Tortillas and pour one of them in a Banana Leaf over a Bake Sheet, add the K´ool and  the vegetables, cover with the other Tortilla and wrap with the rest of the banana leaf.
3. Put in the oven and bake, The Mayans use to cook int the pib hole, inside the soil with hot stones.

Dulce de Calabaza en Tacha

Total Time: 4 hrs
Active Time: 1hr
Makes servings

 

Ingredients

1 whole pumpkin (about 7 pounds), peeled and seeded
5 pounds of Mexican piloncillo (or brown sugar)
1 cinnamon stick
5 pieces of cloves
1 piece of nutmeg
1 pinch of salt
3 liters of water

Directions

1. Make a syrup with the water, piloncillo, cinnamon stick, cloves, nutmeg, and salt. Boil for 40 minutes.
2. Chop the pumpkin into cubes, then add to syrup. Let simmer for 3 hours.
3. Drain the syrup and set the pumpkin chunks aside to chill.
4. To serve as dessert, dress with whipped cream or vanilla ice cream.

Slow Fire Pan Seared Sea Bass

Total Time: 1hr
Active Time: 1hr
Makes 2 servings

 

Ingredients

1 Fillet of Sea Bass
Achiote (as need)
Amaranth
80 gr Plantain
15gr butter
Ground Nutmeg
Ground Cinnamon
1 piece of Red Pepper
4 Pieces of Chaya Leaf
Piquillo Coulisse
Salt and Pepper

Directions

1. Seasoning the Sea Bass Fillet with salt and Pepper.
2. Marinate with the achiote. Set aside
3. Bake de plantain with butter, nutmeg, and cinnamon.
4. Mashed and mixed with Red bell Pepper on Brunoise, add salt and pepper.
5. Blanching the Chaya leaf and filled with the plantain puree.
6. Crusted the Sea Bass with Amaranth Seed and seared.
7. For the coulisse, with a Red Bell Pepper take off the Skin and seed, blended and stain, simmering with salt and pepper to check it the seasoning.
8. To Serve put coulisse Piquillo Pepper on the bottom, them the Chaya-Plantain and finally on the top the Sea Bass .