Chicken mixiote
Mixiotes are the leaves of the Maguey (a type of Agave) which are used to enclose steamed «papillotes». This Central Mexican recipe can be made using a variety of meats and vegetables. This version, made with chicken, was recently made by our colleague Blanca, for a staff lunch. If you can’t find Maguey leaves, feel free to replace them with aluminium foil to fashion a well-sealed “papillote”.
Ingredients
- 6 chicken thighs and/or legs
- 1 large carrot
- 12 small New potatoes
- 2-3 nopal (cactus leaves) or 36 green beans
- 6 bay leaves
- ½ recipe Mixiote adobo (recipe below)
- 6 12–inch aluminum foil squares
Mixiote Adobo
- 1 Guajillo chile
- 4 Pasilla chiles
- 4 Ancho Negro chiles
- 3 Tbsp annatto seeds
- 8 allspice berries
- ½ tsp black pepper
- 1 tsp thyme
- ½ tsp oregano
- ½ tsp epazote (substitute if necessary by using more oregano)
- 1 tsp cumin
- 1-inch cinnamon stick
- 6 garlic cloves
- ½ onion, chopped
- ½ cup white vinegar
- ½ cup orange juice, freshly squeezed
- 1 tsp salt
Adobo
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1
Heat a stove on medium and roast two chilies at a time, on each side for 10 seconds to soften. Open the chilies, remove the stems and seeds.
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2
Repeat with the remaining chilies.
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3
Rinse chilies under running water, then place them in a bowl. Barely cover with warm water and allow them to rehydrate for 30 minutes.
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4
Place the annatto seeds in a spice/coffee grinder and reduce to a fine powder. This should take two minutes as they are very hard. Put the powder into a very fine strainer. Strain over a bowl and discard the hard, unground seeds.
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5
Roast the spices for a few seconds in a dry pan, until they become odorant. Grind the spices and add the roucou powder.
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6
Strain the chilies and add them to the ground spices and the remaining ingredients.
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7
Reduce to a smooth paste. This could take up to five minutes. Add some water if the paste is too thick and doesn’t blend well in the grinder.
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8
Remove the adobo and put it in a container. This chilie paste keeps for a few days refrigerated and freezes well.
Method
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1
Place the chicken pieces with the adobo into a bowl. Mix well and let rest in the fridge for a few hours, or ideally, overnight.
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2
Peel, then cut the carrots into 12 pieces.
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3
Wash the potatoes.
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4
Remove the spines from the Nopal then cut into ½-inch strips.
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5
Place a piece of chicken into each aluminium foil square. Add 2 slices of carrots, two potatoes and a few strips of Nopal or green beans.
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6
Spread the remaining marinade from the bottom of the bowl on to the vegetables and close the «papillotes» sealing them carefully.
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7
Pour water into the pot. Place a colander or another accessory that facilitates steaming. Place the “papillotes” carefully, allowing the steam to circulate evenly.
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8
Cover, and cook for 1 ½ hours on medium. Make sure that the pot doesn’t run dry during cooking.
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9
Serve hot with white rice and black beans as a traditional accompaniment.
