Tlacoyo De Pato Recipe
Pibil duck, black bean puree, xni-pec, pickled radishes
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Ingredients
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Duck Preparation
Black Bean Puree
Xni-Pec Salsa
Pickled Radishes
Tlacoyo Dough
Method
Duck Preparation
- 1
Marinate the Duck
In a bowl, mix achiote paste, orange juice, minced garlic, salt, and black pepper to form a marinade. Coat the duck legs in the marinade and let sit for at least 2 hours, preferably overnight.
- 2
Wrap in Banana Leaves
Preheat the oven to 160°C (320°F). Line a baking dish with banana leaves, place the marinated duck legs on top, and cover with more banana leaves. Cover tightly with foil.
- 3
Cook the Duck
Bake in the preheated oven for 2.5 to 3 hours until the duck is tender and easily pulls apart.
Black Bean Puree
- 4
Cook Beans
Rinse the black beans and soak in water overnight. Drain and add to a pot with fresh water. Cook on medium heat until tender, about 1 hour.
- 5
Xni-Pec Salsa
- 6
- 7
Mix with Lime Juice
Add lime juice and salt to the mixture. Stir well and let sit for at least 10 minutes to allow flavors to meld.
Pickled Radishes
- 8
Prepare Pickling Solution
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
- 9
Pickle Radishes
Slice radishes thinly and place them in a jar. Pour the hot pickling solution over the radishes. Let cool, then refrigerate for at least 1 hour before serving.
Tlacoyo Dough
- 10
Make the Dough
In a large bowl, combine masa harina and salt. Gradually add water, mixing until a soft dough forms. Let rest for 30 minutes.
- 11
Shape Tlacoyos
Divide the dough into equal portions and flatten each into an oval shape. Use your thumb to create an indentation in the center.
