Mixiotes de Pollo

Delve into the rich flavors of traditional Mexican cuisine with this Mixiotes de Pollo recipe. This dish features succulent chicken thighs marinated in a vibrant adobo sauce made from a blend of dried chiles and aromatic spices. The marinated chicken, paired with nopales and potatoes, is wrapped in agave leaf membranes and steamed to perfection, creating a tender, juicy culinary experience.

Ingredients

🍗 6 chicken thighs skin-on
🧂 1 teaspoon salt for chicken
🧂 1 1/2 teaspoons salt for adobo, plus more to taste
🌶️ 2 large ancho chiles
🌶️ 10 guajillo chiles
🌶️ 2 to 3 morita chiles
🍃 3/4 teaspoon Mexican oregano
🌿 1/8 teaspoon cumin
🌹 4 whole allspice
🌰 4 cloves
🌿 1/8 teaspoon dried thyme
🌿 2 Mexican bay leaves
🧄 4 to 5 large garlic cloves, peeled
🍇 1 tablespoon vinegar
💧 3/4 to 1 cup water from chile cooking
🌵 750 grams cooked nopales, cut into strips
🥔 1 potato, cut into pieces
🍃 Avocado leaves Mojave Foods Corp.
📜 Reynolds Genuine Parchment Paper
🧵 Butcher's twine

Instructions

1- Prepare the Chicken:

• Clean 6 chicken thighs of excess fat and season with 1 teaspoon of salt.

2- Prepare the Chiles:

• Wipe the ancho, guajillo, and morita chiles clean. Remove stems and seeds. Toast the chiles on a hot comal, turning frequently.
• Transfer to a saucepan, cover with hot water, and let them rehydrate off the heat.

3- Make the Spice Paste:

• In a molcajete, grind 1 1/2 teaspoons of salt with garlic cloves until a paste forms.
• Add oregano, cumin, allspice, cloves, and thyme, grinding to combine.
• Add broken bay leaves, then vinegar, and mix to form a paste.

4- Prepare the Adobo:

• Remove seeds from morita chiles if needed.
• Blend half the rehydrated chiles, spice paste, and 3/4 to 1 cup of chile water until smooth.
• Add the rest of the chiles and blend again.

5- Marinate the Chicken:

• Coat chicken with the adobo.
• Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

6- Prepare Vegetables:

• Season potato pieces with salt.
• Season cooked nopales with salt.

7- Assemble Mixiotes:

• Soak parchment paper in warm water. Place it in a bowl, followed by agave leaf.
• Place a chicken thigh, nopales, and potatoes. Drizzle with adobo and top with an avocado leaf.

8- Close and Steam:

• Gather the wrapping edges, tie with twine to form a pouch.
• Arrange in a steamer pot with water, cover with a kitchen towel, and steam for 1 hour and 15 minutes over medium-low heat.

9- Serve:

• Serve the Mixiotes hot in their pouches alongside Mexican white rice and corn tortillas.

Prep Time: 45 minutes
Marinating Time: 4 hours to overnight
Cook Time: 1 hour 15 minutes
Total Time: Approx. 6 hours
Servings: 6

Equipment:

• Cuisinart blender
• Molcajete
• Aluminum steamer pot
• Reynolds Parchment Paper

Cooking Tips

• Chiles: Ensure they are cleaned and toasted properly for the adobo's best flavor.
• Marinating: Longer marination enhances flavor absorption.
• Wrapping: Double wrapping ensures no leakage and maintains moisture.

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Mixiotes de Pollo