Simmer the beef bones (in water to cover) with 3 leaves of hierba buena, cilantro and a green onion for one hour;
Simmer chicken (in enough water to cover) with 3 leaves of hierba buena, cilantro and a green onion for 30 minutes. Remove chicken and reserve;
Liquify the achiote with 3 tomatoes, 3 balls of masa and the liquid from the beef and chicken. Add more balls of masa if it looks watery;
The key to success for pulique de pollo is in the stirring. According to Olga, it's important to simmer the sauce until it's the colour of a mandarin orange. She was vigilant in this task, not removing the spoon from the pot for even a minute.