Chicken Mixiote Recipes

CHICKEN MIXIOTE

Steps:

• Salt and pepper the chicken pieces and prick them in several places with a fork. Puree the orange juice, achiote paste, garlic and spices and pour this mixture from the blender into a large bowl. Place the chicken pieces in this marinade and put them aside while you make the sauce.
• Put the chiles, in a saucepan with the 3 1/2 cups water and bring them to a boil. When they have reached the boiling point, turn down the heat and let them simmer, covered, for about twenty minutes. Puree them in a blender with the onion, tomato and salt to taste. Strain back into saucepan and simmer the sauce for about 10 minutes.
• If using mixiotes, soak them for 5-10 minutes until pliable. Into each mixiote or plastic baggie, put one avocado leaf, a piece of marinated chicken, a few potatoes and carrots, and a few spoonfuls of sauce. Tie each package with twine or string and, if using plastic baggies, wrap each bundle in foil, sealing well.
• Put water into a large pot with a rack (or, if you have one, a tamale steamer) and place the mixiotes on the rack. Cover tightly and steam 1 1/2 -2 hours. Thighs will take longer than breasts, so if you're using breasts, check one package after the first 1 1/2 hours. To serve, unwrap the foil if you used it, and place each mixiote in a soup or stew bowl. Each person unties and unwraps his own mixiote, letting the liquid flow into the bowl with the chicken. Serve with sliced avocado and tortillas. The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
• This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. If you don't live near a Mexican market where you can buy mixiotes, you can use papel para mixiotes, which are simply plastic baggies, a commonly used substitute. If you use plastic baggies, wrap each bagged bundle in foil before steaming.
• This recipe for Mixiotes serves/makes 12.

LAMB MIXIOTE

Steps:

• Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo.
• Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic.
• Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
• Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight.
• When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles.
• Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes.
• Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas.

CHICKEN MIXIOTES WITH NOPALES

Steps:

• Heat the oil in a pan over medium heat and cook the tomatillos, onion, garlic.
• Add the chiles and cook a few minutes on low heat, being careful not to burn them.
• Add the spices, pour the orange juice, cook for 2 minutes to soften the peppers, season with salt. Cool slightly.
• Blend the previous preparation until a thick sauce is obtained.
• In a bowl add the chicken pieces, pour the sauce, and mix.
• On a sheet of aluminum foil place an avocado leaf on top, then the piece of chicken, some nopales, and close.
• Place the mixiotes on the steam rack and cook for 90 minutes.