Photograph of the finished Mixiotes de pollo

Mexico · Gà gói lá maguey hấp Mixiote

Mixiotes de pollo

3 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Maguey leaves Maguey leaves 16 leaves
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 1.1 oz
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Tortilla Tortilla 16 leaves

Method

  1. 1 Soak dried chilies and then blend them with vinegar, garlic, oregano, and cumin seeds to make adobo sauce.
  2. 2 Marinate the chopped chicken pieces in the sauce for 6 hours in the refrigerator.
  3. 3 Lightly toast the maguey leaves over a fire to soften them and make them easier to wrap.
  4. 4 Wrap the chicken, potato cubes, and bay leaves in maguey leaves, then place them in tightly sealed packages.
  5. 5 Maguey leaves give the mixiote its distinctive honey-like flavor, which is what distinguishes it from the steamed mixiote wrapped in banana leaves.
  6. 6 Steam for 2 hours and 30 minutes, then open the package right at the table and eat with cornbread.

With an appliance

  • Pressure cooker 2 hr

    Replace step 6: steam under high pressure for 45 minutes, then release the pressure naturally; still wrap in maguey leaves as usual.

Start cooking