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Mucbipollo

Chicken and pork tamal pie

Across the Yucatán Peninsula, the Maya feast of Hanal Pixán, 'food for the souls', at the end of October is marked by mucbipollo: a huge tamal pie, traditionally buried in a pit oven (pib) to bake, then set on the altar and shared the next day. A thick lard-enriched masa shell holds chicken and pork shoulder stewed in achiote, tomato and epazote, bound with a thickened broth called kol. This version uses a home oven and a deep tin lined with banana leaves. It contains pork. Chef's tip: make the kol thick enough to coat a spoon, or the filling floods the masa and the crust turns gummy.

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