Cinco de Mayo

Happy Cinco de Mayo! In celebration, here are two mouth-watering recipes from the Mexican Yucatan, around Merida.

Xnipek Salsa (Dog's Snout Salsa)

Pronounced roughly "schnee-peck," this salsa supposedly gets its name because it's so hot that it can make your nose run like a dog's snout. This fresh, fiery hot salsa or a close variation appears on most Yucatecan dining tables. Its flavor is best if eaten on the same day that it is prepared.  This salsa will keep for two to three days, if the cilantro is added at the time you serve the salsa.

Ingredients
2 fresh habanero chiles, stem and seeds removed, chopped
2 medium tomatoes, chopped
1 medium onion, either purple or white, chopped
1/3 cup bitter orange juice (see recipe below) or substitute 1/3 cup fresh lime juice
2 tablespoons chopped fresh cilantro

Procedure
Combine all of the ingredients except the cilantro in a food processor and pulse. Set aside for a couple of hours to blend the flavors. Add the cilantro before serving.

Yield: 2 cups
Heat Scale: Hot

Pollo Pibil (Chicken Cooked in the Pibil Method)

This uniquely Yucatecan dish is available in nearly every restaurant that features local cuisine. Originally cooked over coals in pits dug in the ground, pollo pibil is most often baked in ovens these days. Some people have had great success in duplicating the pit method by using an inexpensive backyard smoker. Don't add any wood chips for smoke, but use a pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Look for xcatic chiles, guero chiles and epazote at Latin markets or Internet retailers. The bitter orange is a rough skinned Yucatecan fruit that tastes somewhat like grapefruit with a hint of orange. A suitable substitute can be made by using this recipe. I find that using fresh squeezed juices produces the best results.  

Note: This recipe requires advance preparation.

Ingredients

Recado Rojo (Red Seasoning Paste)
1/8 cup ground annatto seeds
1 1/2 teaspoon dried Mexican oregano
5 whole black peppercorns
1/4 teaspoon salt
1/2 stick canela (about 1/2")
2 whole cloves
1 whole allspice berry
1/4 teaspoon cumin seeds
2 cloves garlic, minced
4 1/2 teaspoons distilled white vinegar

Bitter Orange Juice Substitute
1/2 cup grapefruit juice
1/4 cup orange juice
3 tablespoons lime juice

Pollo Pibil
1 recipe Recado Rojo
1/2 cup bitter orange juice or substitute
4 chicken breasts, skin removed
1 medium onion, sliced
3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles
1 tablespoon vegetable oil
Banana leaves or aluminum foil
4 sprigs fresh epazote or substitute 1 tablespoon dried epazote

Procedure 

Recado Rojo (Red Seasoning Paste)
1. Place the annatto, oregano, peppercorns, salt, canela, cloves, allspice and cumin in a spice grinder or clean coffee grinder and process to a fine powder. Add the remaining ingredients and grind to a thick paste, adding a little water if the mixture is too thick.
2. Allow the mixture to sit for an hour or overnight to blend the flavors.

Bitter Orange Juice
1. Mix all of the ingredients in a non-reactive bowl and let stand at room temperature for 2 hours. Use within 24 hours.

Pollo Pibil
1. Preheat the oven to 350 degrees F.
2. Mix the Recado Rojo with 1/2 cup of the bitter orange juice in a bowl. Prick the chicken breasts with a fork and pour the marinade over the chicken. Marinate in the refrigerator for 4 to 6 hours or overnight.
3. Saute the onion and chiles in the oil until soft.
4. Line a roasting pan with the banana leaves, place the chicken on the leaves, pour over the remaining marinade, and top with the onions and chiles. Place a little epazote on each breast.
5. Fold the leaves over, cover the pan and bake in the oven for 30 minutes.
6. Serve this dish black beans and Xnipek (habanero salsa) for a truly authentic meal.

Yield: 4 servings
Heat Scale: Mild