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Ingredients
- 6 x Ancho chiles
- 8 x Guajillo chiles
- 4 x Pasilla chiles
- 2 tsp Coarse salt, + more to soak chile
- 1/8 tsp Dry marjoram
- 1/8 tsp Cumin seeds
- 1/2 tsp Dry oregano
- 1 x Dry bay leaf
- 1/8 tsp Dry thyme
- 8 whl cloves
- 4 x Cloves garlic
- 2 tsp Coarse salt
- 1 Tbsp. White vinegar
- 3 x Chicken drumsticks
- 3 x Chicken thighs
- 3 x Fresh avocado leaves
- Â Â Fresh tortillas, for serving
Directions
- 1. Toast chiles in a dry, warm skillet over medium-high heat till pliable, about 3 to 5 min; turn often to prevent burning. Remove seeds and veins from chiles and throw away. Soak each type of chile separately in warm, salted water to cover for about 20 min. Drain, and reserve liquid.
- 2. Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a spice grinder.
- 3. In batches, combine liquid removed chiles, grnd herbs, garlic, salt, vinegar, and 1/2 c. soaking liquid in blender. Transfer to a large bowl. Add in chicken, and marinate for at least 1 hour, preferably overnight.
- 4. Cut three 16-by-16-inch parchment-paper squares. Place a drumstick, thigh, and an avocado leaf in the center of each square. Bring the four corners together, and tie with string. Place in a steamer, and steam over simmering water for 1 hour.
- 5. To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, hot tortillas.
- Notes: (within recipe because they're too long for the Notes section) The origins of mixiote date back to pre-Columbian Mexico when small pkgs. of chile-seasoned meat were wrapped in a transparent skin from the maguey-tree leaf. When steamed, the leaf wrapper infused the meat with a distinctive herbal flavor. However, since each maguey leaf takes eleven years to grow, the trees have become endangered. Josefina Howard of Rosa Mexicano restaurant in New York City, renowned for her classic presentation of regional Mexican cuisine, substitutes parchment paper with outstanding results.
- Her recipe for Mixiote De Pollo uses chicken thighs and drumsticks marinated using three varieties of dry chiles. She roasts the chiles in a dry skillet, seeds and deveins them, and then soaks them in warm water. She also tucks a fresh Mexican avocado leaf into each parchment package for added flavor.
- She steams the savory pkgs. over simmering water for about an hour. If you do not have a proper steamer, improvise as Josefina often does. Put a colander, lined with a kitchen towel, in a large pot filled halfway with simmering water. To create a steam-proof seal, arrange two kitchen towels around the perimeter of the pot, and set the lid firmly in place.
- Serve each package on a plate with fresh, hot tortillas. Cut the string from each package, and soak up the chile sauce with a tortilla.
- can easily double to serve six.
- Born in Cuba and raised in Spain, Josefina lived in Mexico for twenty-eight years, where she developed her passion for the country's rich and varied cuisines. Since opening Rosa Mexicano in 1984, she has established a reputation for presenting classic Mexican cuisine which showcases the distinctive flavors and preparations of the country's thirty-two states.
- To learn more about avocados, please see the February 1998 issue of MARTHA STEWART LIVING.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 3 servings | |
| Calories 349 | |
| Calories from Fat 213 | 61% |
| Total Fat 23.74g | 30% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.12g | |
| Cholesterol 54mg | 18% |
| Sodium 3229mg | 135% |
| Potassium 720mg | 21% |
| Total Carbs 21.62g | 6% |
| Dietary Fiber 8.9g | 30% |
| Sugars 1.57g | 1% |
| Protein 15.93g | 25% |
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