Coming from Mexico's Yucatán Peninsula, cochinita pibil is a popular recipe ... Traditionally, dishes cooked in the pib are wrapped in banana leaves, lowered into the ground over charred wood ...

Combine a small amount of the masa with the cochinita pibil, just enough to bind it with its juices — this will be the main filling for the tamales. Cut banana leaves into roughly 12×12 squares.

Rosalía Chay is one of the few chefs in Mexico who still cooks using an underground oven called a pib to make cochinita pibil. Maya people in the Yucatán Peninsula have prepared it this way ...