Entree: Mexico – Tlaxcala, Central Mexico – Mixiotes de Pollo (Chicken Mixiotes)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 4 hrs

Total 5 hrs 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg)
- 6 large maguey leaves (pencas de maguey), cleaned and trimmed (or enough to wrap 6 bundles) — if unavailable, use banana leaves as last resort
- 6 guajillo chiles, stems and seeds removed (about 30 g)
- 2 ancho chiles, stems and seeds removed (about 20 g)
- 1 cup (240 ml) hot water, plus 1/2 cup (120 ml) chicken broth
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil or rendered lard
- 1 medium white onion, divided (about 150 g)
- 4 garlic cloves (about 12 g)
- 1 tbsp (15 g) kosher salt (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 1 lb (450 g) small baby potatoes, halved if large
- 1/2 cup (15 g) fresh cilantro, chopped (for garnish)
- Lime wedges for serving
- 8–12 corn tortillas, warmed, for serving
- Kitchen string or twine for tying bundles

Instructions

Short Description:
Traditional Tlaxcalan chicken mixiotes: bone-in chicken marinated in a fragrant chile-herb adobo, wrapped in maguey leaves (pencas de maguey) and slow-steamed until tender, served with baby potatoes and warm tortillas.

Regional Notes:
This Tlaxcala version uses authentic maguey leaves (pencas de maguey) to impart the characteristic earthy, slightly tangy aroma and flavor; the adobo leans on guajillo chiles, Mexican oregano, and vinegar rather than heavy smokiness so the maguey note remains prominent. Potatoes tucked with the chicken are a classic accompaniment in central-Mexico mixiotes, making the dish a complete main course.

1. Prepare chiles: Heat a dry skillet over medium heat and toast the guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak toasted chiles in 1 cup (240 ml) hot water for 15 minutes to soften.
2. Make adobo: In a blender combine soaked chiles with the soaking liquid (reserve any grit at bottom), 1/4 cup (60 ml) white vinegar, 2 tbsp (30 ml) of the oil, half the sliced onion (about 3/4 of the onion), 3 garlic cloves, cumin, Mexican oregano, salt, pepper, and 1/2 cup (120 ml) chicken broth. Blend to a smooth paste, adding a little more water if needed to reach a saucy, spreadable consistency.
3. Marinate chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the adobo over the chicken, rubbing it well into and under the skin. Add the bay leaves and refrigerate to marinate at least 4 hours, preferably overnight for deeper flavor.
4. Soften maguey leaves: Rinse maguey leaves, then hold each leaf briefly over an open flame or hot skillet, or steam them for 5–8 minutes to make them pliable and to release their aroma. Wipe dry. Cut leaves into rectangles large enough to wrap each thigh plus some room for potatoes (about 12 x 12 in / 30 x 30 cm) depending on leaf size.
5. Assemble mixiotes: Preheat oven to 325°F (165°C). Slice remaining 1/4 of onion into rings. Place a maguey leaf on your work surface, then a second leaf if needed for reinforcement. Put one marinated chicken thigh in the center, add a few onion rings and 2–3 halved baby potatoes alongside, spoon 1–2 tbsp of any remaining adobo over the chicken and potatoes. Fold and wrap the leaves tightly around the contents and tie securely with kitchen string. Repeat to make 6 bundles.
6. Bake/steam: Arrange the wrapped bundles snugly in a deep baking dish or roasting pan. Cover the pan tightly with foil (or lid) to trap steam. Bake in the preheated oven 1 to 1 1/4 hours, until chicken is tender and potatoes are cooked through. If you prefer a more steamed finish, place the bundles in a steamer basket and steam over simmering water for 1 to 1 1/4 hours.
7. Finish and serve: Remove bundles from oven/steamer and let rest 5 minutes. Unwrap carefully (watch for hot steam) and transfer each mixiote to a plate. Garnish with chopped cilantro and serve with lime wedges and warm corn tortillas on the side so diners can open the mixiote and eat with the tortillas.
8. Leftovers: Refrigerate cooled, unwrapped meat and potatoes up to 3 days; reheat gently in a covered pan with a splash of water or broth to preserve moisture.