So last weekend I was digging through my recipe folder and decided to give Yucatan cooking a proper shot. Found this old cookbook claiming to have traditional secrets, and honestly? I needed a win in the kitchen after last week’s chili disaster.
Gathering Stuff Was Half the Battle
First things first, hit the market. Needed sour oranges – yeah, those green ones super specific to Yucatan flavors. Took three stores, almost gave up and used regular oranges plus lime juice. Luckily spotted them buried under plantains at the last stall. Grabbed annatto paste too – that vibrant red stuff looking like spicy playdough. Rest seemed standard: chicken thighs, banana leaves, onions, garlic.
Pasting the Chicken is Messier Than It Looks
Got home, cleared the counter. Whacked garlic cloves with the knife flat – satisfying crunch. Mashed them with the annatto paste in my little mortar, splattering red everywhere. Squeezed the sour oranges – crazy how tart they smell! Poured that bright juice into the paste mush, tossed in salt and pepper. Slapped all that onto the chicken in a big bowl. Used my hands, obviously. Felt slimy and cold but coating every piece felt weirdly therapeutic. Covered it, stuffed it in the fridge.
Leaf Handling Needs Serious Practice
Banana leaves next. Washed them, tried cutting them like paper. Big mistake. The ribs are tough! Shoulda seen the jagged edges. Figured out you gotta soften them over the stove flame carefully – passed them over my gas burner real quick. Got all wilty and shiny. Laid ’em out crossed, piled on chicken and sliced onions. Wrapping them parcels up tight felt like wrestling a slippery alligator. Secured them with soaked toothpicks through the stubborn folds.
The Steaming Part Tests Patience
Steamer setup: Deep pot with a colander balanced above water level. Lowered the little green packets in gently. Steam started puffing out the lid like a tiny geyser. Timer set for 90 mins. Wandered off. Came back 60 minutes later – whole kitchen smelled insane, like tangy citrus and earthiness. Tortured myself smelling it. Finally beeped! Opened one packet slowly, steam hitting my face. Chicken looked unreal – deep red, pulling off the bone. Fork tore it easily.
Final Thoughts & My Minor Facepalm
Serve it warm. Texture? Unreal tender. Flavor? Zingy from the sour orange, that subtle earthiness from the annatto. Paired it simply with white rice and black beans. Honestly? Felt proud. But…
Lesson learned: Those banana leaves need serious respect. Mine leaked juice onto the steamer plate – cleaning was messy. Also underestimated how LONG the wrapping takes. Might prep extra paste packets next time and freeze ’em for quicker weekday grub.
