My Global Hustle » Archive » POLLO A LA YUCATECA EN HOJAS DE PLATANO by ERIKA MERCADO

POLLO A LA YUCATECA EN HOJAS DE PLATANO by ERIKA MERCADO

POLLO A LA YUCATECA EN HOJAS DE PLATANO

YUCATAN-STYLE CHICKEN IN BANANA LEAVES

For 8-12 people

PREPARE ONE DAY AHEAD:

6 boneless chicken breasts

MARINE LAS PECHUGAS CON:

1/2 package prepared chilmole

1 tablespoon ground cumin

2 tablespoons ground oregano

1 teaspoon whole black peppercorns

6 garlic cloves, pureed

1 tablespoon paprika

1/2 cup olive oil

1/2 cup wine vinegar

1/3 cup grapefruit juice

1/3 cup lime juice

1/2 cup orange juice

Puree above ingredients in a mortar or blender. In a glass oven dish marinate the chicken breasts overnight.

Remove chicken breasts from marinade. Let stand 1/2 hour at room temperature. Baste with remaining marinade and grill lightly on both sides until lightly browned. Cut each chicken breast in 4 equal pieces.

TO ASSEMBLE:

6 banana leaves, toasted, cut in 4 pieces

1 large glass or clay oven dish

4 – 5 red onions, thinly sliced

4 – 5 tomatoes, thinly sliced

Lard or vegetable oil

4 bay leaves

1 bunch epazote

On each banana leaf quarter place a slice of tomato and a slice of onion. Place a chicken piece on top, then another slice of tomato and onion, dribble with marinade and olive oil, and 3 epazote sprigs. Salt and pepper to taste. Wrap leaf around to form a small pouch. Tie with strings sliced from the banana leaves.