Recipes for change: Pollo Pibil

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Recipes for change: Pollo Pibil

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Climate Risks:

  • Increased drought, forest fires, floods, and variations in temperature and growing seasons
  • Spread of pests and weeds
  • Changes in rainfall patterns have also caused crop failures and reduced long-term production of major crops

IFAD Solutions:

  • Sustainable forest management
  • Carbon sequestration through established community nurseries for seedlings
  • Rainwater capture and redirection for productive activities
  • Business development and training for diversification of livelihoods

The Recipe

Pollo Pibil - Mexico

Serves 6

Nutritional values per serving:

• Calories: 1,029 • Fat: 40g • Carbs: 61g • Protein: 108g


  • 2 avocados, peeled and chopped
  • 1kg of corn tortilla dough, as thin as possible
  • 1 onion, sliced
  • 1kg of refried black beans 3 medium tomatoes, peeled and chopped
  • 1  iceberg lettuce, thinly sliced
  • 1 jalapeño chilli, thinly sliced
  • Lard or corn oil for frying
  • Salt to taste
  • 1 annatto roasted chicken, flaked
  • 1 medium chicken
  • 60g of achiote paste
  • 355ml sour orange juice (alternatively, one half sweet orange juice and one half white vinegar)
  • 355ml water
  • 1 chicken stock cube

Cooking Instructions:

  1. Dissolve the achiote paste in the orange juice and water. Cover the chicken with salt and stock. Place in juice, cover and cook over low heat for 15 minutes.
  2. Uncover and allow to roast for 25 minutes, constantly basting the meat. Once cooked, shred the chicken.
  3. While the chicken is cooking, make small tortillas and fry in butter.
  4. Flip the tortilla, open it carefully and fill with refried black beans, close, fry in hot butter, drain on absorbent paper.
  5. Serve the tortillas hot, covered with the shredded chicken, tomato, avocado, lettuce and chilli.

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