← Nouns Cooking · Mexican

Ingredients

• 6 large chicken thighs, skin on (or leg quarters)
• 1 Dried ancho / guajillo chillies, stemmed and seeded
• 6 Dried guajillo chillies, stemmed and seeded
• 2 morita or chipotle chillies
• 3 cloves Garlic
• 1 tsp Dried oregano
• ½ tsp Cumin seeds
• ½ tsp Dried thyme
• 2 Cloves
• ½ tsp black peppercorns
• 1 tbsp white vinegar
• 6 Bay leaves
• 200 g cooked nopales strips (optional)
• Salt

Method

1. Soak the chillies in hot water for 15 min. Blend with the garlic, oregano, cumin, thyme, cloves, peppercorns, vinegar, 1½ tsp salt and 200 ml of the soaking water to a thick paste.
2. Coat the chicken all over with the adobo and marinate in the fridge for at least 4 hours.
3. Cut six 35 cm squares of parchment (or mixiote paper). Put a thigh in the centre of each with a spoonful of adobo, a bay leaf and some nopales, gather up the corners and tie tightly with kitchen string into a pouch.
4. Set the parcels on a steamer rack over 5 cm of simmering water, cover with a lid and steam for 1½ hours, topping up with boiling water as needed. The chicken is ready when it is falling apart and reads 75°C (165°F).
5. Serve the parcels whole so everyone opens their own, with warm tortillas, rice and salsa.

Tips

• Mixiote was once the thin skin of the maguey leaf; parchment paper, or foil lined with parchment, gives the same steamy result.
• Lamb or pork shoulder chunks work with the same adobo; give them an extra 30 min.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos My Latina Table