Mixiote de Pollo en Adobo with Nopales

Name: Mixiote de Pollo en Adobo with Nopales
Total time: 7200 s
Yield: 8 servings
Ingredients: 8 chicken leg and thigh pieces; 4 dried ancho chiles; 6 dried guajillo chiles; 1/4 onion; 3 garlic cloves; 4 whole cloves; 1 tablespoon chicken bouillon (such as Knorr); 2 pinches black pepper; 2 pinches oregano; 6 nopales (cactus paddles); salt to taste; 1 bay leaf; 1 pinch cumin

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

Mixiote de Pollo en Adobo with Nopales

MARIO RESENDIZ CALLEJAS @cook_4783784

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Ingredients

2 hours

8 servings

8chicken leg and thigh pieces
4dried ancho chiles
6dried guajillo chiles
1/4onion
3garlic cloves
4whole cloves
1 tablespoonchicken bouillon (such as Knorr)
2 pinchesblack pepper
2 pinchesoregano
6nopales (cactus paddles)
salt to taste
1bay leaf
1 pinchcumin

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Steps

2 hours

1

First, toast the ancho and guajillo chiles with the onion and garlic on a griddle or skillet, being careful not to burn them. Remove from the heat and place them in hot water to soak. Once softened, blend them in a blender along with the other spices.
2

Once everything is blended, set aside. Place the chicken in a container and pour the marinade over it. Let it marinate for about an hour. Then, place the chicken, marinade, and nopales (cut into medium pieces) on aluminum foil.
3

Wrap and seal, then place in a steamer. Cook over high heat for 35 to 40 minutes until done. Serve with rice.
4

Delicious!
5