Mukbipollo (pit-cooked chicken and pork tamales)

About four hours ahead, build a roaring fire in the pit; collect the habim leaves.

Lay henequen strips crisscross, top with a bunch of roasted banana leaves.

Form a boat in the middle with fresh corn masa mixed with achiote-tinged lard and salt.

Fill with colquere sauce, pieces of cooked chicken and pork, and a little more sauce.

Pat a masa top out on a banana leaf, flip it on, peel off the leaf and tuck it all round; wrap in the banana leaves and tie with the henequen strips.

Once the fire has burned to embers and the rocks are very hot, nestle the packages in, cover with the habim leaves, lay on metal sheets and seal with rocky dirt; cook about four hours.

Serve, scooping out the tamale, with thin strips of habanero.