Pollo Tocotlán (Tlaxcala)

Name: Pollo Tocotlán (Tlaxcala)
Ingredients: 2 pieces chicken; as needed mixiote leaves (or substitute with mixiote paper or aluminum foil); as needed salt and pepper; 3 tablespoons pork lard; 1 white onion; 2 cloves garlic; 2 serrano chiles; 1 1/8 pounds tomatillos (about 500 grams); 4 nopales (cactus paddles); as needed cilantro

Quique Borrayo Sampayo @quiqueborrayo21

COMMENTS: This dish comes from the municipality of Tocotlán, Tlaxcala, and became popular in the 1960s and 70s. Today, since harvesting maguey leaves for mixiote can harm the plants, you can substitute with mixiote paper or, if needed, aluminum foil.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

2 pieceschicken
as neededmixiote leaves (or substitute with mixiote paper or aluminum foil)
as neededsalt and pepper
3 tablespoonspork lard
1white onion
2 clovesgarlic
2serrano chiles
1 1/8 poundstomatillos (about 500 grams)
4nopales (cactus paddles)
as neededcilantro

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Steps

1

Finely chop the onion and garlic, and cut the serrano chiles into pieces. Clean and cut the nopales into strips. Chop the cilantro. Set aside.
2

Soak the mixiote leaves in warm water for 15 minutes.
3

Sauté the onion, garlic, and serrano chiles in pork lard. Add the tomatillos, nopales, and cilantro. Season with salt and pepper, reduce the heat, and cover. If the mixture becomes too thick, add a little chicken broth. Set aside.
4

Season the chicken pieces with salt and pepper. Assemble the mixiotes by placing a spoonful of the sauce with each piece of chicken, then wrap and seal the mixiote leaves (or substitute). Steam for about 1 hour.