Mixiote De Pollo With Josefine

Recipe Ingredients

6		Ancho chiles
8		Guajillo chiles
4		Pasilla chiles
2 teaspoons	10ml	Coarse salt - plus more
1/8 teaspoon	0.6ml	Dried marjoram
1/8 teaspoon	0.6ml	Cumin seeds
1/2 teaspoon	2.5ml	Dried oregano
1		Dried bay leaf
1/8 teaspoon	0.6ml	Dried thyme
8		Whole cloves
4		Garlic
2 teaspoons	10ml	Coarse salt
1 tablespoon	15ml	White vinegar
3		Chicken drumsticks
3		Chicken thighs
3		Fresh avocado leaves
		Fresh tortillas - for serving

Recipe Instructions

Toast chiles in a dry, hot skillet over medium-high heat until pliable, about 3 to 5 minutes; turn often to prevent burning. Remove seeds and veins from chiles and discard. Soak each type of chile separately in hot, salted water to cover for about 20 minutes. Drain, and reserve liquid.

Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a spice grinder. In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and 1/2 cup soaking liquid in blender. Transfer to a large bowl. Add chicken, and marinate for at least 1 hour, preferably overnight.

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.

To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, warm tortillas.

Source:
Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063

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