- Wide Peppers3 Piece(s)better peeled
- Guajillos Peppers3 Piece(s)peeled
- Onion1/4 Piece(s)
- Clove Garlic1 Piece(s)
- Cinnamon Stick1/2 Piece(s)
- Dried Oregano2 Pinch
- Thyme1 Pinch
- SaltAs needed
- Chicken breast1/2 Kilogram(s)or chicken drumstick
- Mixiote leavesAs needed
This recipe for chicken mixiotes is quite easy and comes out very good. Obviously the longer it is marine, the more flavor the chicken will have, however, 1 hour is enough to get a pretty pleasant result.
Sauce preparation Steps
Pour enough water into the steamer pot and place it on the stove over medium heat, covered, so that it starts to warm up while you mix the mixiotes.
Soak the peppers in enough boiling water until they have softened, about 10 minutes.
Place the softened chiles in the blender glass. Add the onion, garlic, cinnamon, oregano, thyme, salt and pepper. Blend with a little of the water in which the chiles were soaked. Grind to a homogeneous sauce. Do not add too much water, since the sauce should be thick.
Pour this sauce into a preferably glass bowl, add the chicken and stir well, making sure all the meat is covered with the sauce. Marina for at least 1 hour inside the refrigerator.
Preparation Chicken Mixiotes
Meanwhile, soak the mixiote leaves until they soften. Once ready, drain and fill with a little of the meat with sauce.
Tie with a wick or rope.
Place it in the steamer with boiling water and cook, covered, until the chicken is well cooked, approximately 45 minutes.
Enjoy your chicken mixiotes and for more similar recipes click here.
When frying the peppers, be careful not to burn them, as it could embitter the sauce.