dinner · dairy-free · gluten-free
Mixiotes de pollo
Chicken marinated in guajillo-ancho adobo and steamed in parchment parcels with avocado leaves—a festive Hidalgo dish.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blend adobo ingredients smooth with 120 ml chile water.
-
2
Marinate chicken in adobo at least 2 hours.
-
3
Divide chicken onto squares of parchment, add a leaf and some adobo, and tie into bundles.
-
4
Steam over simmering water 1.5 hours, until the chicken reaches 74°C (165°F).
-
5
Open at the table and serve with tortillas and salsa.
