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Mixiote De Pollo With Josefine Recipe

by Global Cookbook

Ingredients

6 x ancho chiles 8 x guajillo chiles 4 x pasilla chiles 2 tsp coarse salt plus more 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     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. 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.
3. 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.
4. To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, hot tortillas.
5. Makes 3 servings.
6. Cuisine: "Mexican"

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