Entree: Mexico – Mexico State (Central Mexico) – Mixiotes de Pollo

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 45 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 8 bone-in chicken thighs, approx. 6.5 oz (185 g) each (about 3.25 lb / 1.5 kg total)
- 6 guajillo chiles, stems and seeds removed
- 4 pasilla chiles, stems and seeds removed
- 1 1/4 cups (300 ml) hot water, plus more as needed (for soaking chilies)
- 1/3 cup (80 ml) orange juice (preferably fresh)
- 1/4 cup (60 ml) white vinegar
- 1 medium white onion, roughly chopped for adobo (about 6 oz / 170 g)
- 4 garlic cloves
- 1 tsp (5 g) ground cumin
- 2 whole cloves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) baby (new) potatoes, halved if large
- 1 medium white onion, thinly sliced for filling (about 6 oz / 170 g)
- 6–8 hojas de maguey (maguey leaves), cleaned and softened (see instructions)
- Kitchen twine or thin strips of maguey leaf for tying (if available)
- Fresh cilantro leaves for garnish
- Lime wedges, for serving

Instructions

Short Description:
Traditional Mexico State mixiotes of bone-in chicken marinated in a guajillo–pasilla adobo, wrapped in maguey leaves and steamed with potatoes and onion until tender. The parcels are aromatic, slightly smoky, and served whole for a rustic main course.

Regional Notes:
This Mexico State version uses maguey leaves (hojas de maguey) to wrap and steam the chicken and includes a guajillo and pasilla chili adobo—distinct from other regions that use banana leaves, parchment, or different chili blends. Small potatoes and raw onion baked inside the parcel are typical in central Mexican mixiotes.

1. Prepare the maguey leaves: briefly pass each leaf over an open flame or hot comal to singe any visible spines and make the leaf pliable, then wipe clean with a damp cloth. Submerge the leaves in a large pot of boiling water for 2 minutes to soften, remove and drain on a towel. Cut leaves into rectangles roughly 10 x 12 in (25 x 30 cm) or sizes large enough to wrap one chicken thigh and some potatoes.
2. Toast the chilies: on a dry skillet over medium heat, toast the guajillo and pasilla chilies 10–20 seconds per side until fragrant but not burned. Remove seeds and stems (if not already removed).
3. Soak the toasted chilies in 1 1/4 cups (300 ml) hot water for 20 minutes until pliable. Reserve the soaking liquid.
4. Make the adobo: in a blender, combine the softened chilies, 1/3 cup (80 ml) orange juice, 1/4 cup (60 ml) white vinegar, chopped onion (for adobo), garlic, 1 tsp (5 g) ground cumin, 2 whole cloves, 1 tsp (1 g) dried Mexican oregano, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, 1 tbsp (15 ml) vegetable oil, and 1/4 cup (60 ml) of the reserved chili soaking liquid. Blend to a smooth paste, adding more soaking liquid a tablespoon at a time if needed to achieve a thick but spreadable sauce.
5. Marinate the chicken: place the chicken thighs in a large bowl or zip-top bag, pour the adobo over the chicken and massage to coat thoroughly. Cover and refrigerate for at least 2 hours and preferably overnight for best flavor.
6. Prepare fillings: halve the baby potatoes and toss with a pinch of salt and pepper. Keep the thinly sliced onion ready to layer into the parcels.
7. Assemble mixiotes: lay one maguey leaf rectangle shiny side down. Place a small handful of sliced onion in the center, then one marinated chicken thigh, 2–3 tbsp (30–45 ml) of the adobo sauce, and 2–3 potato halves. Fold the leaf over to enclose the filling and tie securely with kitchen twine or a strip of leaf. Repeat for all pieces, spacing parcels so steam can circulate.
8. Steam the parcels: set up a large steamer pot (vaporera) with about 2–3 in (5–7 cm) of simmering water. Arrange the sealed mixiote parcels seam-side up in the steamer basket. Cover and steam over low to medium simmer for 1 1/2 to 2 hours, checking occasionally to maintain water level; the chicken is done when it is tender and the internal temperature reaches 165°F (74°C) and potatoes are soft.
9. Rest and finish: remove parcels carefully and let rest 5 minutes. Untie and open a parcel to confirm doneness; spoon any accumulated juices over the meat.
10. Serve: plate 1–2 parcels per person (depending on appetite), garnish with fresh cilantro leaves and lime wedges. Traditionally served with warm corn tortillas or a side of rice and a fresh salsa.