Wonderful recipe!!! I made it for 80 diners last night at the American Legion in Chapala, Jalisco, Mexico as part of a meal featuring dishes from the Yucatan. They raved about the flavor. For that many people I used a premade recado of anchiote and layered the chicken with banana leaves. Again I recommend this recipe to all.
I haven't tried making this the way the recipe calls for it, but I know that traditionally this dish includes a sprig of epazote in each packet. This was one of my favorite foods in restaurants in mexico