Mixiotes de Pollo

Ingredients

• 4 chicken thighs and 4 drumsticks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried pasilla chile, stemmed and seeded
• 3 garlic cloves
• 1 tsp cumin seeds
• 2 avocado leaves (optional)
• 1/4 cup white vinegar
• 1/2 cup orange juice
• 1 bay leaf
• Salt
• Parchment paper and foil, for wrapping
• Lime wedges, for serving

Before you cook

• Toast the guajillo, ancho, and pasilla chiles in a dry skillet for 30 seconds per side until fragrant, then soak them in hot water for 15 minutes.
• Cut 4 large squares each of parchment paper and foil for wrapping.

Steps

1. Drain the soaked chiles and blend them with the garlic, cumin, vinegar, orange juice, and a pinch of salt until smooth.
2. Strain the adobo through a sieve to remove any skin or seeds.
3. Coat the chicken pieces thoroughly in the strained adobo.
4. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
5. Lay a square of foil down, then a square of parchment paper on top.
6. Place a piece of marinated chicken and an avocado leaf in the center of the parchment.
7. Gather the edges of the parchment and foil up and twist them together tightly to seal into a pouch.
8. Repeat to make 8 sealed pouches.
9. Stand the pouches upright in a steamer basket over simmering water.
10. Add the bay leaf to the steaming water.
11. Cover and steam for 1 hour, topping up the water as needed, until the chicken is tender and pulls apart easily.
12. Serve the pouches whole, letting diners unwrap them at the table with lime wedges alongside.