Mexican cuisine · Meat & Kebab

Mixiotes de Pollo

Chicken pieces in a spiced chile adobo with bay leaf and cumin, wrapped in parcels and steamed until fall-apart tender.

Ingredients · for 4 servings

• 1 kg chicken pieces
• 5 guajillo chiles
• 3 pasilla chiles
• 4 garlic cloves
• 1 white onion
• 2 bay leaves
• 1 tsp cumin
• 1 tsp oregano
• 3 tbsp vinegar
• 2 tbsp oil
• 8 sheets parchment paper (or banana leaf)

Instructions

1. Seed the guajillo and pasilla chiles, toast in a dry pan for 30 sec. per side and soak in hot water for 20 min., until pliable.
2. Finely puree the chiles with the garlic, onion, cumin, oregano, vinegar and 150 ml of the soaking water, then push through a sieve so the adobo becomes silky.
3. Toss the chicken pieces with the adobo and the oil, season with salt and marinate covered in the fridge for at least 1 hour.
4. Stack two sheets of parchment paper on top of each other, place two pieces of chicken with plenty of sauce and a piece of bay leaf on top, then tie the parcels tightly at the top.
5. Set the mixiotes in a steamer basket over boiling water and steam covered for 60–70 min., until the meat falls off the bone.
6. Place the unopened parcels on plates and only cut them open at the table – the escaping aroma is part of the dish.