Mucbipollo

Step 1: Dissolve the 2 ⅝ oz achiote paste (recado rojo) in the ½ cup bitter orange juice, or half orange and half lime juice. Rub half over the 1 ¾ lb bone-in chicken thighs and 1 ⅛ lb pork shoulder, cover and marinate in the fridge for at least 2 hours or overnight.

Step 2: Put the meat and marinade in a large pot with the 6 ¼ cups water, the rest of the achiote mix, 1 white onion, 4 cloves garlic, 3 tomatoes, 2 sprigs epazote and 2 tsp salt. Simmer, partly covered, for 1¼ hours until the pork is tender and the chicken falls off the bone.

Step 3: Lift out the meat, shred it and discard bones and skin. Whisk 2 ⅛ oz masa harina with 250 ml cold water, then whisk it into 750 ml of the simmering broth and stir 5 minutes until it is as thick as custard. Stir the meat into this kol and season. Keep any leftover broth for the masa.

Step 4: Beat the 10 ½ oz pork lard until fluffy, then mix in 1 ¾ lb masa harina, 2 tsp salt and enough 3 cups warm cooking broth or chicken stock to make a soft, smooth dough that does not crack when pressed.

Step 5: Heat the oven to 350°F (325°F fan). Line a deep 30 cm round or square tin with 6 large pieces banana leaves, letting them hang over the sides. Press two-thirds of the dough over the base and up the sides about 1.5 cm thick.

Step 6: Spoon in the filling, lay over 1 tomato and the 1 habanero chilli, then cover with the remaining dough rolled out between leaves, pinching the edges to seal. Fold the leaves over and cover the tin with foil.

Step 7: Bake for 1½ hours, then uncover the top for the last 15 minutes so it browns. It is done when the crust is firm and golden at the edges and a probe in the centre of the filling reads at least 165°F. A common mistake is cutting it hot; rest it 20 minutes so the masa sets and slices cleanly.