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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 2 hrs

Total 3 hrs 40 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces, skin on
- 8–10 large maguey leaves (maguey), rinsed and softened over a flame or hot oven (if unavailable, use banana leaves or heavy-duty parchment)
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium white onion, divided (about 8 oz / 225 g)
- 6 garlic cloves, divided
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (80 ml) neutral oil (vegetable or canola)
- 1 tsp (5 ml) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves or 2 whole cloves
- 1/2 tsp (2 g) black pepper
- 2 tsp (10 ml) salt, plus more to taste
- 1 tbsp (15 ml) freshly squeezed lime juice
- 2 medium russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks (about 12 oz / 340 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) coins (about 8 oz / 225 g)
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water (for the bottom of the steamer)
- FOR THE CILANTRO-LIME RICE:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
  - 3 cups (720 ml) chicken stock or water
  - 1 small tomato, finely chopped (about 4 oz / 115 g)
  - 1/4 cup (60 ml) finely chopped white onion
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 cup (15 g) chopped fresh cilantro
  - 1 tbsp (15 ml) lime juice
  - Salt to taste
- SIMPLE SERRANO TOMATO SALSA (optional):
  - 3 medium tomatillos or 2 medium tomatoes, roasted
  - 1 serrano chile, stemmed (more or less to taste)
  - 1/4 cup (60 ml) chopped white onion
  - Salt to taste
- Fresh cilantro sprigs and lime wedges for serving

Instructions

Short Description:
Traditional Poblano mixiotes of chicken: bone-in chicken pieces marinated in a warm chile-and-spice adobo, wrapped in maguey leaves and steamed until tender, served with cilantro-lime rice and simple salsa for a complete main-course meal.

Regional Notes:
This Puebla version follows the regional custom of marinating chicken in a guajillo/ancho based adobo and cooking wrapped in maguey leaves (maguey) by steaming, yielding a moist, gently smoked flavor. Unlike some northern or Oaxaca variations that use different chiles or cooking fats, the Pueblan mixiote emphasizes guajillo/ancho chiles, onion, garlic and the maguey-leaf steam method, often including small potatoes inside the parcel.

1. Prepare chiles: Toast guajillo and ancho chiles briefly in a dry skillet over medium heat until aromatic, about 10–20 seconds per side; do not burn. Remove seeds and stems, then soak chiles in 1 1/2 cups (360 ml) hot water for 15–20 minutes until softened.
2. Make adobo: In a blender combine soaked chiles (with 1/2 cup / 120 ml of the soaking liquid), 1/2 of the onion (roughly 4 oz / 115 g), 4 garlic cloves, vinegar, oil, oregano, cumin, cloves, black pepper, 2 tsp (10 ml) salt and lime juice. Blend to a smooth paste, adding a little more soaking liquid if needed. Taste and adjust salt.
3. Marinate chicken: Place chicken pieces in a large bowl or resealable plastic bag. Pour the adobo over the chicken and rub well to coat. Add the remaining sliced onion, bay leaves, potato chunks and carrot coins to the bowl so they take on some adobo flavor. Marinate in the refrigerator for at least 2 hours and up to overnight for best flavor.
4. Prepare maguey leaves: If maguey leaves are stiff, soften them by passing briefly over a gas flame, toasting in a hot oven (350°F / 180°C for 5–7 minutes), or blanching in hot water until pliable. Pat dry. Cut each large leaf into pieces about 12 x 10 inches (30 x 25 cm) so you can fold parcels; you will need 6–8 parcels depending on leaf size.
5. Assemble mixiotes: Lay one maguey leaf flat, place a piece of chicken with some potatoes, carrots and a little of the marinated onion and sauce in the center. Fold the leaf around the filling to form a secure package and tie with kitchen twine or secure with strips of leaf or aluminum foil. Repeat until all chicken is wrapped. If leaves have holes, double-wrap with another leaf or a piece of parchment inside.
6. Steam: Arrange the parcels seam-side up in a large steamer basket or a wide pot fitted with a rack. Pour 1 cup (240 ml) chicken stock or water into the bottom of the steamer (do not wet the parcels). Cover and steam over medium-low heat for 50–70 minutes, until chicken is cooked through and tender (internal temperature 165°F / 74°C) and potatoes are tender. Check water level once and add more hot water as needed.
7. While mixiotes steam, make the cilantro-lime rice: Heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add the rinsed rice and toast, stirring, until some grains turn light golden, about 3–4 minutes. Add chopped tomato and 1/4 cup (60 ml) onion; cook 1 minute. Add 3 cups (720 ml) chicken stock, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro, 1 tbsp (15 ml) lime juice and salt to taste.
8. Make simple salsa (optional): Roast tomatillos or tomatoes and the serrano until charred, then blend with 1/4 cup (60 ml) chopped onion and salt to taste; thin with a tablespoon of water if needed.
9. Serve: Open mixiote parcels at the table or on a platter. Plate 1–2 pieces of chicken with some potatoes and carrots per serving alongside a scoop of cilantro-lime rice. Spoon salsa on the side, garnish with cilantro sprigs and lime wedges.
10. Leftovers: Refrigerate cooled, unwrapped chicken and rice in covered containers up to 3 days; reheat gently covered to preserve moisture.