Pollo Pibil


Orange juice Lime juice Achiote paste package Dried oregano Whole cumin Whole cloves Black peppercorn Cinnamon stick Garlic cloves Onion rough chopped Salt Chicken Banana leaves Water Corn tortillas Pickled red onions

Make the pibil sauce


Add Achiote paste, onion, garlic, cinnamon, cumin, peppercorns, cloves, oregano, salt, and sour orange juice to a blender and blend everything until smooth.

Marinate the chicken


Marinate the chicken for a minimum of 4 hours or overnight in the fridge.

Heat the banana leaf


Carefully and quickly place the banana leaf over the stove, moving the leaf as it changes colors to a dark, deep green.

Rinse the banana leaf


Rinse the banana leaf. It should be pliable and ready to use. Be sure to rinse them well before going to the next step.

Place in the slow cooker


Place a banana leaf into the slow cooker lengthwise. Place another banana leaf criss cross. Add the marinated chicken and cover it with the banana leaves that are overflowing. You are creating a pocket of sorts.

Add water


Pour water around the banana leaves. Do not add water directly into the banana leaves where the chicken is.

Let it cook


Cover with the lid and set the slow cooker on low for 6 hours, or high for 4 hours.

Shred the chicken


Once is ready, remove the lid and open the banana leaves. Take out the chicken and discard the bones. Shred the meat for tacos and discard the banana leaves.

¡Buen provecho!


Traditionally, the tacos are served with red pickled onions and Mexican salsa. Or try refried beans and Mexican rice.

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