Pibipollos: The Mexican Dish You Have Never Heard Of
Today I bring you Pibipollos. Think of it kinda like a giant tamal. This one in the photo is a personal sized one but usually they come much bigger. In the states of Campeche and Yucatan, this is a dish prepared for Dia de los Muertos, “Day of the Dead.” What makes this dish so special is the way it’s prepared and cooked.... buried in a dirt hole filled with hot stones and left to cook for an hour and a half. It’s made of a combination of chicken, pork, cornflower, butter, achiote, onions, tomatoes, and Chile habanero. Topped with a light tomato sauce when served. Delicioso! 😋⠀