El Gran Pib de Molde

Before you start

• Toast the banana leaves.

  Frozen banana leaves are brittle and will tear if used raw. Thaw them, wash them, and pass them swiftly over a hot skillet or open gas flame until they change to a glossy, vibrant green; this releases their essential oils and makes them perfectly pliable.

Ingredients

• bone-in pork shoulder1 1/2 lb
• bone-in chicken breast1 1/2 lb
• sour orange juice1/2 cup
• white onion1 large
• head of garlic1 med
• Roma tomatoes2 med
• achiote paste1 1/2 oz
• fresh epazote5 sprig
• whole allspice berries1 tsp
• black peppercorns1/2 tsp
• dried Mexican oregano1 tbsp
• fresh corn masa for tamales3 lb
• pork lard1 lb
• whole achiote seeds2 oz
• frozen black-eyed peas1 cup
• frozen banana leaves1 lb
• habanero peppers2 med
• large eggs2 large
• kosher salt2 tbsp

Method

1. 01

   Purify the chicken.

   Rub the raw chicken pieces generously with the sour orange juice to kill any off-odors, a non-negotiable grandmother's trick.

2. 02

   Build the aromatic broth.

   In a dry skillet, lightly char the half onion, roasted garlic, allspice, and peppercorns. Blend these aromatics with the achiote paste, oregano, and a splash of water, then add to a large stockpot with the pork, chopped tomato, and enough water to cover. Simmer for 45 minutes, add the chicken and epazote, and cook until both meats are fall-apart tender. Shred the meat and strain the rich broth, reserving every drop of that liquid gold.

3. 03

   Paint the lard.

   In a saucepan over medium-low heat, melt the pork lard and fry the whole achiote seeds for about 5 minutes until the fat transforms into a brilliant, violent red. Strain immediately into a heat-proof bowl to prevent the seeds from turning bitter and let it cool slightly.

4. 04

   Conjure the K'ool.

   Dissolve a fist-sized ball of raw masa in a ladle of cooled broth until perfectly smooth and strain it. Bring the reserved meat broth back to a simmer and slowly whisk in the masa slurry, stirring constantly until it thickens into a glossy, velvety gravy that coats the back of a spoon.

5. 05

   Knead the masa.

   Crumble the remaining masa into a massive bowl, pour in the warm red lard, and season generously with salt. Knead vigorously until it resembles wet, pliable sand, then gently fold in the black-eyed peas, reserving about a third of the dough to form the lid.

6. 06

   Architect the Pib.

   Line a 9x13 metal roasting pan with overlapping, toasted banana leaves, leaving generous overhang. Press the larger portion of masa evenly across the bottom and up the sides to create a sealed basin, fill it with the shredded meats, and flood it heavily with the K'ool. Scatter the raw sliced onions, tomato slices, remaining epazote, sliced egg, and whole roasted habaneros across the top.

7. 07

   Seal and bake.

   Press the reserved masa into a flat rectangle on a spare piece of banana leaf, invert it over the filling, and pinch the edges tightly to seal the monolith. Fold the overhanging leaves over the top, cover the entire pan tightly with aluminum foil, and bake at 400°F for 90 minutes. Remove the foil and peel back the top leaves for the final 30 minutes to fry the crust into golden, crackling perfection.

Notes

• The Maseca rule.

  If you cannot source fresh masa and must use dehydrated masa flour, hydrate it with warm broth instead of water. Ensure it is almost uncomfortably wet before kneading in the lard, as the corn will continue to absorb massive amounts of liquid during the long bake.

• Mind the chill.

  Native lore warns that cooks with cold hands will cause the Pib to refuse to cook. Counteract this by sprinkling a tiny pinch of salt over the final wrapped bundle just before it goes into the oven.