Mucbipollo (Yucatan Giant Chicken and Pork Tamal Bake)
One big achiote chicken and pork tamal, baked in banana leaves until soft, golden and fragrant, made for sharing.
- Time2 hr 30
- LevelMedium
- Costabout £1.59 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion and pepper for 5 minutes. Add the garlic, chicken and pork and fry for 5 minutes.
- 2
Stir in the achiote paste, oregano, vinegar, tomatoes and 400 ml water. Simmer for 30 minutes until the meat is tender. Mix the 2 tablespoons of masa harina with a little cold water and stir in to thicken. Taste, season and cool.
30 min - 3
For the dough, mix the 500 g masa harina, baking powder and salt. Rub in the lard with your fingers, then add the warm water and knead to a soft, spreadable dough, a bit like thick hummus. Rest for 10 minutes.
- 4
Heat the oven to 180°C (160°C fan). Soften the banana leaves by passing them over a gas flame or dipping in hot water for a few seconds. Line a deep 2 litre baking dish with two overlapping leaves, leaving a generous overhang.
- 5
Spread half the dough in the dish, up the sides a little. Spoon in the filling, then cover with the rest of the dough. Fold the leaves over the top and wrap the whole dish tightly in foil.
- 6
Bake for 1 hour 15 minutes, until the dough is firm and the kitchen smells wonderful. Rest for 15 minutes, then cut into squares and serve with a hot salsa.
75 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.