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📍 Tlaxcala

Mixiotes de pollo (chicken mixiotes)

· Lunch

Chicken in a chile adobo steamed inside small parcels, traditionally made from maguey skin.

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Mixiotes de pollo (chicken mixiotes): Chicken in a chile adobo steamed inside small parcels, traditionally made from maguey skin.
Photo: RubeHM · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 125 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free
Preparation
35 min
Cooking
60 min
Waiting and resting
30 min

History

A dish of the central highlands, very present in Tlaxcala; the name comes from the thin film of the maguey plant in which the seasoned meat was originally wrapped.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Rehydrate the chiles and blend them with garlic and spices for the adobo.

  2. 2

    Marinate the chicken in the adobo for at least half an hour.

  3. 3

    Place portions of chicken with an avocado leaf in each wrapper.

  4. 4

    Close the mixiotes into small bundles.

  5. 5

    Steam until the meat is tender.

  6. 6

    Serve the mixiotes closed, to be opened at the table with tortillas.

Cooking tips

  • Always marinate in the refrigerator and check 74 °C in the thickest chicken piece.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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