Entree: Mexico – Hidalgo – Ximbo (Underground Roast)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 6 hrs

Additional 8 hrs

Total 8 hrs

Ingredients

- 2 lb (900 g) pork shoulder, cut into 2–3 in (5–7 cm) chunks
- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 6 dried guajillo chiles, about 1.5 oz (45 g), stems and seeds removed
- 4 dried árbol chiles, about 0.5 oz (15 g), stems and seeds removed (adjust for heat)
- 2 tbsp (30 g) achiote (annatto) paste
- 4 cloves garlic, peeled
- 1 small white onion, quartered (about 6 oz / 170 g)
- 1 cup (240 ml) fresh orange juice (or 3/4 cup sour orange if available)
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground cloves (or 2 whole cloves)
- 1 tsp (2 g) Mexican oregano, crushed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 4 bay leaves
- 6–8 large banana leaves or maguey (agave) leaves, rinsed and softened over heat
- Kitchen twine or butcher's twine for tying
- Hot rounded stones (piedras), enough to line pit base—no measurement required
- Firewood and coals for building the pit—no measurement required

Sides and garnishes (to make the entree complete)
- 12 corn tortillas
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 2 cups (480 ml) chicken broth or water (for rice)
- 2 medium tomatoes, blended or finely chopped (about 10 oz / 300 g) (for arroz rojo)
- 1 small white onion, minced (about 6 oz / 170 g)
- 1 clove garlic, minced
- 2 tbsp (30 ml) vegetable oil (for arroz)
- 1/2 cup (15 g) cilantro leaves, chopped
- 1 large white onion, quartered and charred for serving
- 4 limes, cut into wedges

Instructions

Short Description:
Ximbo is a Hidalgo-style underground roast in which chicken and pork are marinated in a spicy, tangy adobo, wrapped in large leaves, and slow-cooked in an earth oven until tender. It is served with warm corn tortillas, Mexican red rice, charred onion, cilantro, and lime for a complete main course.

Regional Notes:
This Hidalgo version follows the ximbó tradition of marinating mixed meats and cooking them underground on heated stones (similar to barbacoa) but uses a distinctive adobo of guajillo and árbol chiles with achiote and sour orange notes typical of central Mexico. Banana or maguey leaves and bay leaves are essential to the regional aroma.

1. Prepare chiles: Lightly toast guajillo and árbol chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds. Place chiles in a bowl and pour 2 cups (480 ml) very hot water over them; soak 20 minutes until softened. Reserve soaking liquid.
2. Make adobo: In a blender, combine soaked chiles (drained, reserving 1/2 cup / 120 ml soaking liquid), achiote paste, garlic, quartered onion, orange juice, apple cider vinegar, cumin, cloves, oregano, salt, pepper, and 2 tbsp (30 ml) of the reserved soaking liquid. Blend to a smooth, thick sauce, adding more soaking liquid if needed to reach an easily spreadable adobo (about 1 to 1 1/2 cups / 240–360 ml final).
3. Marinate meats: Place pork chunks and chicken thighs in a large nonreactive bowl or container. Pour the adobo over the meats, rubbing to coat thoroughly. Tuck bay leaves among the pieces. Cover and refrigerate at least 4 hours or preferably overnight for best flavor.
4. Soften leaves: Heat banana or maguey leaves briefly over a flame or in a hot skillet, or dip in hot water, to make them pliable. Wipe dry. Cut leaves to overlap enough to wrap meat bundles fully.
5. Assemble bundles: Remove meats from marinade (reserve excess) and arrange on the center of a large leaf stack. Add a few spoonfuls of reserved adobo if desired and a couple more bay leaves and a few onion slices. Fold leaves tightly around the meat and tie securely with kitchen twine. Make one or two bundles so they sit well in the pit.
6. Prepare pit and stones (traditional method): Dig a pit about 2–3 feet (60–90 cm) deep and wide enough to hold the bundles and a stone layer. Build a fire in the pit and heat rounded stones until glowing very hot (1–2 hours depending on wood). Spread a layer of hot stones on the bottom, then a layer of clean banana leaves to form a bed.
7. Cook underground: Place wrapped meat bundles on the leaf bed over the hot stones. Cover bundles with more banana/maguey leaves, then cover with a thick layer of soil to seal the pit. If available, place embers on top to maintain heat. Cook undisturbed for 5–7 hours, checking only briefly if necessary. When done, carefully remove soil, open leaves, and check that meats are fall-apart tender.
8. Oven alternative: Preheat oven to 300°F (150°C). Place wrapped bundles in a deep covered pot or Dutch oven; if desired, nestle a few heated oven-safe stones or a baking stone around them. Cover tightly and bake 4–5 hours until meats are fork-tender.
9. While meat cooks, make arroz rojo (Mexican red rice): In a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add minced onion and 1 clove garlic; sauté until translucent. Add rinsed rice and toast until slightly golden, about 3–4 minutes. Add blended/chopped tomatoes and 2 cups (480 ml) chicken broth or water, bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until liquid is absorbed. Fluff with a fork and keep warm.
10. Char onion and warm tortillas: Just before serving, char quartered onions directly over a flame or hot skillet until blackened at edges and softened. Warm corn tortillas on a comal or skillet.
11. Finish and serve: Open bundles, shred pork and chicken together, mixing any cooking juices and remaining softened bay leaves (discard bay leaf pieces). Taste and adjust salt. Serve heaping portions of shredded ximbo with warm tortillas, arroz rojo, charred onion, chopped cilantro, and lime wedges. Offer reserved adobo or salsa for extra heat.
12. Leftovers: Strained shredded meat keeps in the refrigerator 3–4 days and reheats well in a covered pan with a splash of orange juice or stock.