Mixiotes – chilli-marinated chicken steamed in parcels

Ingredients for 4 portions

• 6Guajillo chiles
• 2Ancho chiles
• 1.2 kgChicken legs, cut into thighs and drumsticks
• 4 clovesGarlic
• ½Yellow onion
• 3 mlCumin
• 3Cloves
• 1 tspMexican oregano
• to tasteBlack pepper
• 2 tbspVinegar
• to tasteSalt
• 8Avocado leaves, dried
• 300 gNopal (cactus paddle), cleaned, cut into strips (optional)

On the side

• 12Corn tortillas

Method

1. Remove the stems and seeds from the chillies and toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
2. Soak the chillies in hot water for 15 minutes.
3. Meanwhile, toast the avocado leaves for a few seconds in the hot pan, until fragrant.
4. Drain the chillies and blend until very smooth with the garlic, onion, cumin, cloves, oregano, a little pepper, the vinegar, some salt and 125 ml of the soaking water. Sieve the marinade.
5. Turn the chicken pieces in the marinade until well coated.
6. Cover and leave the chicken to marinate in the fridge for at least 1 hour, or overnight.
7. Cut 8 sheets of mixiote paper, about 30 × 30 cm, or use baking paper with foil on the outside. Pour water into the base of a steamer.
8. Put an avocado leaf in the middle of each sheet and top with chicken pieces in their marinade and a few cactus strips. Gather up the corners into a pouch and tie with kitchen string.
9. Stand the parcels in the steamer, cover and steam over a medium heat for 1 hour 15 minutes, until the meat comes away from the bone. Top up with hot water if needed.
10. Warm the tortillas in a dry frying pan just before the parcels are ready.
11. Serve one or two parcels per person and open them at the table. Eat the meat and its juices in the warm tortillas.

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