{"id":28142,"date":"2014-10-30T15:31:46","date_gmt":"2014-10-30T22:31:46","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=28142"},"modified":"2026-09-30T16:18:05","modified_gmt":"2026-09-30T23:18:05","slug":"mayan-recipes","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/mayan-recipes\/","title":{"rendered":"Mayan Recipes for Day of The Dead"},"content":{"rendered":"

\"Mucbipollo\"<\/a>In honor of the Day of the Dead Celebrations and Halloween we’ve got some recipes for five top\u00a0Mayan dishes so you can\u00a0incorporate a Mayan and cultural twist to this fun holiday. I think it’s time for another Mexican-themed night or better yet a trip to the source very soon!<\/p>\n

Some of the most popular Cancun Mayan dishes include:<\/p>\n

Mucbipollo<\/strong>: Buried Chicken in Mayan, this traditional meal is eaten during Day of the Dead celebrations. It is considered the quintessential meal of the dead, made with corn dough and wrapped in\u00a0leaves and then cooked in an underground pit.<\/p>\n

Pan de Muerto<\/strong>: Spanish for Bread of the Dead, this sweet bread is eaten during Day of the Dead celebrations. It is often decorated with bone-shaped pieces and is usually eaten at the gravesite or altar of the deceased.<\/p>\n

Papadzules<\/strong>: Traditional Yucatecan dish of Egg-stuffed tortillas in pumpkin seed sauce.<\/p>\n

Yucatecan Tamales<\/strong>: This is a very traditional meal in the Yucatan and normally takes quite a long time to make, which is why locals only make these from scratch during special festivities like Christmas and Day of the Dead.<\/p>\n

Sopa de Lima Yucateca<\/strong>: Spanish for Yucatecan Lime Soup, this is one of the most popular and common meals in the Yucatan. This would be considered the Mexican \u201cchicken noodle soup.\u201d<\/p>\n

Mucbipollo
\n<\/strong>Makes 8 servings\u00a0<\/strong><\/p>\n

3.3 pounds (1 \u00bd kg) of masa
\nhalf a pound (\u00bc kg) of pork
\n1 pound (\u00bd kg) of chicken
\n\u00bd strand of xpel\u00f3n
\n2 or 3 tomatoes
\n1 bunch of epazote
\n3.5 ounces of lard
\nAchiote to taste
\nTwo plantain leaves
\nSalt to taste<\/p>\n

Begin by cooking the meat, first the pork, with a little water and then add the chicken (the order is important because the pork takes longer to cook.). The water will become a broth that will be used to form the “kol” that bathes the interior of the mucbipollo. The meats should be left to cook at medium heat until the meats are cooked. Later, the achiote is added to the kol and a touch of salt and a little masa thickens it, thus forming that liquid that will bathe the meat.<\/p>\n

Combine the masa with the lard, xpel\u00f3n and salt to taste. Achiote should turn the masa red.<\/p>\n

The masa is placed on the banana leaf and becomes a basin for what is to be placed on top. The meats are placed on top and bathed with kol, then slices of onion, tomato, chile and epazote leaves. Finally, a topping of masa is added and everything is wrapped in the banana leaf, placed in a baking sheet and then baked for 1.5 hours at 400 degrees Fahrenheit.<\/p>\n

*Mayas bury the banana leafs in an earth oven previously prepared and filled with hot stones. The earth oven is covered with banana leaves and dirt to retain heat and steam.<\/p>\n

\"Papadzules<\/a><\/p>\n

Papadzules<\/strong>
\nMakes 12 servings\u00a0<\/span>\u00a0<\/strong><\/p>\n

1 cup shelled pumpkin seeds*(4 oz.)
\n1 4-oz. can green chili peppers, rinsed, seeded, and finely chopped
\n1\/2 tsp. dried epazote, crushed (optional)
\n1\/4 tsp. salt
\n12 6-inch corn tortillas
\n1 16-oz. can tomatoes
\n1 medium onion, cut up
\n2 tsps. cornstarch
\n1 tsp. salt
\n1\/4 tsp. sugar
\n1\/8 tsp. pepper
\n2 tbsps. cooking oil
\n6 hard-cooked eggs, choppe<\/p>\n

Toast pumpkin seeds in a 350 degree F. oven for 15 minutes. Place pumpkin seeds in blender; cover and blend till coarsely chopped.<\/p>\n

In a saucepan, add chopped chili peppers, half the epazote, and 1\/4 teaspoon salt. Slowly add water. Cook and stir over low heat for 20 minutes; do not boil. Cover and keep warm<\/p>\n

Meanwhile, wrap stack of tortillas tightly in foil; heat about 15 minutes in 350 degree oven. In same blender combine undrained tomatoes, onion, cornstarch, 1 teaspoon salt, sugar, pepper, and remaining epazote. Cover and blend till smooth. Pour into saucepan; add oil. Cook and stir till thickened and bubbly.<\/p>\n

Season eggs lightly with salt and pepper. Spread about 2 teaspoons of the pumpkin seed mixture on each tortilla. Top each with about 2 tablespoons chopped egg. Roll up. Place seam side down in a 13x9x2-inch baking dish. Pour remaining pumpkin seed sauce over tortillas; top with tomato sauce mixture. Bake, covered, in 350 degree F. oven for 20 to 25 minutes or till hot.<\/p>\n

\"Yucatecan<\/a>
\nYucatecan Tamales<\/strong><\/p>\n

Yields 12 servings<\/p>\n

2 kg corn meal prepared for tortillas<\/p>\n

Cheesecloth
\n3 \u00bd cups (750 grs) lard
\nSalt<\/p>\n

Filling:<\/strong>
\n1 large chicken
\n2.2 pounds (1 kg) of pork cut in cubes
\n4.4 pounds (2 kg) of tomatoes, peeled, seeded and roasted
\n500 gr onion
\n1 head of garlic
\nEpazote
\n17 ounces (200 grs) achiote diluted in \u00bd cup water
\n9 ounces (250 gr) masa for kol
\n1 package banana leaves
\nSalt and pepper<\/p>\n

Optional: 2 roasted habanero chilies, deveined and choppe<\/p>\n

Basic dough<\/strong><\/p>\n

Dissolve the corn meal in 8 cups of cold water and strain in a cheesecloth. In a deep round pot combine the strained dough with the lard and the salt. Cook at medium heat and stir briskly with a wooden spoon for 30 minutes or until you can see the bottom of the pan<\/span><\/p>\n

Filling\u00a0<\/strong><\/p>\n

Boil the chicken and the pork in a large pot with the tomatoes, onions, garlic, 2 sprigs of epazote, achiote paste, 1 tbs. lard, salt and pepper. When the chicken and pork is cooked, remove from heat and remove the meats and then strain the broth. Place the broth in a large pot and add the kol, which is prepared by diluting 250 g. of the masa in cold water until thick.<\/span><\/p>\n

Building the tamales:<\/strong><\/p>\n

Cut the banana leaves in squares approx. 30 x 30 cm. Place in the center of each a chunk of the corn masa. Place on it a piece of the cooked chicken, a chunk of the cooked pork, a piece of tomato and a sprig of epazote. Add chile habanero if you want it spicy.<\/span><\/p>\n

\u00a0\"OLYMPUS<\/a><\/strong><\/p>\n

Sopa de Lima Yucateca <\/strong>
\nServes 6 – 8<\/p>\n

8\u00a0corn\u00a0tortillas
\n1\/2\u00a0cup\u00a0vegetable\u00a0oil
\nSalt
\n1\u00a0medium\u00a0onion,\u00a0chopped
\n1\u00a0celery\u00a0rib,\u00a0thinly\u00a0sliced
\n1\u00a0carrot,\u00a0thinly\u00a0sliced
\n1\u00a0jalapeno\u00a0or\u00a0serrano\u00a0pepper,\u00a0stemmed,\u00a0seeded\u00a0and\u00a0finely\u00a0chopped
\n4\u00a0cloves\u00a0garlic,\u00a0minced
\n1\u00a0bay\u00a0leaf
\n1\/4\u00a0teaspoon\u00a0dried\u00a0Mexican\u00a0oregano,\u00a0crumbled
\n1\u00a0large\u00a0tomato,\u00a0peeled\u00a0and\u00a0chopped
\n8\u00a0cups\u00a0chicken\u00a0stock\u00a0or\u00a0canned\u00a0low\u00a0sodium\u00a0chicken\u00a0broth
\n1\u00a01\/2\u00a0pounds\u00a0boneless,\u00a0skinless\u00a0chicken\u00a0breasts
\n2\u00a0green\u00a0onions,\u00a0finely\u00a0chopped
\n3\u00a0limes,\u00a0juiced\u00a0(about\u00a01\/3\u00a0cup)
\n1\u00a0large\u00a0avocado,\u00a0peeled,\u00a0pitted\u00a0and\u00a0coarsely\u00a0chopped
\n2\u00a0tablespoons\u00a0chopped\u00a0fresh\u00a0cilantro\u00a0leaves<\/p>\n

Cut the tortillas into \u00bc inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips in small batches, until lightly golden and crisp, 30 seconds to a minute. Transfer to paper towel-lined plate to drain. Season with salt to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and save the vegetable oil<\/p>\n

Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf and Mexican oregano and cook, stirring for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has release its liquid and the mixture is nearly dry; 4 to 5 minutes<\/p>\n

Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through; 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering<\/p>\n

When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.<\/p>\n

\"Pan<\/a>\u00a0<\/strong><\/p>\n

Pan de<\/strong> Muerto<\/strong><\/p>\n

Yields 2 loafs, each serves 6 – 8 people.<\/p>\n

Ingredients for dough:
\n5 cups of all purpose flour (add more if needed)
\n\u00bd cup of sugar
\n\u00bd cup of milk
\n\u00bd cup of butter
\n\u00bd cup of water
\n4 eggs
\n2 packets of yeast
\n1 tsp of salt<\/p>\n

Ingredients for glaze:
\n\u00bd cup sugar
\n1\/3 cup orange juice
\n2 tbls of grated orange zest<\/p>\n

Put the following ingredients into a large bowl: 1 1\/2 cups of flour (put the rest aside), 1\/2 cup of sugar, 2 packets of yeast, 1 tsp of salt. Mix these ingredients together and put aside<\/p>\n

In a saucepan heat the milk, butter, and water on medium heat until the butter has melted. Pour the contents of the saucepan into the bowl of dry ingredients and mix thoroughly. Add the 4 eggs and mix them in thoroughly<\/p>\n

Keep mixing while you slowly add the rest of the flour. It’s quite hard work once the dough thickens (unless you have an electric mixer), but you should keep adding flour until it’s soft and just slightly sticky<\/p>\n

Transfer the dough to a floured board and knead for 10 minutes until it is smooth and stretchy. Put the dough in a greased bowl, cover with plastic wrap, and allow to rise and double in size. This should take about 90 min. If you put the bowl in a warm location it will help the dough rise<\/p>\n

Your dough is now ready to be shaped and baked. Shape the dough into a bun and layer strips of dough on top so that they resemble bones. This style is then brushed with glaze and sprinkled with sugar after baking.<\/p>\n

Put the bread on a baking sheet and bake at 350 degrees Fahrenheit for 20 to 40 minutes depending on the size of your dough shapes and the type of oven you have. Just supervise your bread closely and check it at regular intervals. Once it’s a nice golden brown color it’s ready.<\/p>\n

While your loaves are baking you can prepare the glaze. Simply boil 1\/2 cup of sugar, 1\/3 cup of orange juice and 2 tablespoons of orange zest in a saucepan for two minutes and add it to the bread while it is still warm.<\/p>\n

ENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"

In honor of the Day of the Dead Celebrations and Halloween we’ve got some recipes for five top\u00a0Mayan dishes so you can\u00a0incorporate a Mayan and cultural twist to this fun holiday. I think it’s time for another Mexican-themed night or better yet a trip to the source very soon! Some of the most popular Cancun<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[754,908,6499],"class_list":["post-28142","post","type-post","status-publish","format-standard","category-food-drink","category-recipes-2","tag-day-of-the-dead","tag-halloween","tag-mayan-recipes"],"acf":[],"yoast_head":"\nMayan Recipes for Day of The Dead - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mayan Recipes for Day of The Dead\" \/>\n<meta property=\"og:description\" content=\"In honor of the Day of the Dead Celebrations and Halloween we’ve got some recipes for five top\u00a0Mayan dishes so you can\u00a0incorporate a Mayan and cultural twist to this fun holiday. 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