Mixiotes de Pollo

Ingredients

• 4 whole guajillo or ancho chiles, stems and seeds removed
• 3 cloves garlic cloves
• 3 tbsp olive oil
• ½ tsp cumin
• ½ tsp dried oregano (Mexican preferred)
• 1 tbsp white vinegar
• 1.5 lbs chicken breast or thighs, cut into 2-inch chunks
• 8 squares banana leaves (fresh or frozen, thawed), cut into 12-inch squares
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Toast guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant—do not burn.

2. 2

   Pour boiling water over toasted chiles in a bowl; soak 5 minutes until soft and pliable.

3. 3

   Transfer softened chiles and 1/4 cup soaking liquid to a blender with garlic, cumin, oregano, vinegar, and salt.

4. 4

   Blend until completely smooth, scraping sides as needed. Taste and adjust salt.

5. 5

   Pat chicken dry. Toss with 2 tbsp of the chile paste in a bowl until evenly coated.

6. 6

   Lay one banana leaf square on a work surface. Place 3–4 chicken pieces in the center; drizzle with a bit more paste.

7. 7

   Fold banana leaf edges over chicken to enclose completely, creating a packet. Repeat with remaining leaves and chicken.

8. 8

   Stack packets seam-side down in a steamer basket over 1 inch boiling water; cover tightly.

9. 9

   Steam 25–30 minutes until chicken is cooked through and registers 165°F internal temp.

10. 10

    Carefully open a packet (steam is very hot); chicken should shred easily when poked with a fork.

11. 11

    Transfer packets to a platter or individual plates. Serve in the banana leaf with warm tortillas and lime wedges.

Tools you’ll need

• 12-inch skillet
• medium bowl
• blender
• steamer basket
• large pot with lid
• kitchen thermometer
• kitchen scissors or knife

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