Mixiotes de Pollo

Ingredientes

• 6 large chicken thighs (skin on)
• 1 1/2 cups cooked nopales (optional, see notes)
• 1 ancho chili pepper
• 6 guajillo chilies
• 2 morita chilies
• 1 tsp oregano
• 1/2 tsp cumin seeds
• 2 whole cloves
• 1/2 tsp black peppercorns
• 1/2 tsp thyme
• 6 bay leaves
• 6 dried avocado leaves (optional)
• 3 garlic cloves
• 1 Tbsp white vinegar
• salt (to taste)

Preparación

1. 1

   Remove the stems in the chilies. Cut the ancho and pasilla chilies lengthwise and remove seeds and membranes.

2. 2

   Heat a griddle or comal over medium heat and toast all chilies for a few seconds to bring out the flavor.

3. 3

   Place chilies in a bowl and cover with hot water. Allow soaking until the water reach room temperature.

4. 4

   Drain the chilies and place them in a blender along with garlic, thyme, peppercorns, whole cloves, cumin, oregano, and 2 teaspoons of salt.

5. 5

   Add 2 cups of water and vinegar, then blend until smooth. Adjust salt to taste.

6. 6

   Place chicken in a bowl and add the adobo sauce. Mix well to coat the chicken on all sides.

7. 7

   Cover the bowl with cling film and place in the fridge to marinate for at least 4 hours or preferably overnight.

8. 8

   Take a medium bowl, line it with foil, and then place a parchment paper sheet over it.

9. 9

   Add first some adobo sauce, then arrange one chicken thigh in the middle and place a bay leaf on top. You can also place an avocado leaf if you have it.

10. 10

    Add some nopales on top of the chicken, and some of the remaining adobo marinade.

11. 11

    Lift the four corners of parchment paper to form a pouch and tie with kitchen twine.

12. 12

    Wrap the pouch with the foil sheet and repeat the steps until all ingredients are used.

13. 13

    Place a steamer rack inside a large stockpot. Add water just a little bit below the rack level, then fold the steam rack with more parchment paper.

14. 14

    Lay all mixiotes inside the pot and then cover them with a large sheet of parchment paper and one of aluminum foil.

15. 15

    Bring the water in the steamer to a boil, cover the pot and cook the mixiotes for about 1 hour and 40 minutes, checking occasionally and adding more water when needed.

16. 16

    Once cooked, carefully transfer the mixiote to a bowl and unwrap it. Eat with tortillas and your preferred sides (read notes below).