Mexican Chicken Barbacoa

Name: Mexican Chicken Barbacoa
Total time: 3000 s
Yield: Serves 8 servings
Ingredients: 2 large chickens (about 7 3/4 lbs or 3.5 kg); 6 dried ancho chiles, toasted and seeded; 6 dried guajillo chiles, toasted and seeded; 3 serrano chiles; 10 whole black peppercorns; 15 whole cumin seeds; 1 tablespoon dried oregano; 1 small stick cinnamon; 1 clove roasted garlic; 6 tablespoons oil; 10 hoja santa (or acuyo) leaves; 20 avocado leaves; 4 banana leaves, toasted and cut into 12 x 12 inch (30 x 30 cm) squares; 6 tomatillos, boiled; sprigs Chopped cilantro

Meme @meritposa

MEXICO

A traditional Mexican dish, usually made with lamb, but this chicken version is delicious and simpler. The flavor changes with the spices and is similar to lamb. If you can find the ingredients, it's highly recommended.

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Ingredients

50 minutes

Serves 8 servings

2large chickens (about 7 3/4 lbs or 3.5 kg)
6dried ancho chiles, toasted and seeded
6dried guajillo chiles, toasted and seeded
3serrano chiles
10whole black peppercorns
15whole cumin seeds
1 tablespoondried oregano
1small stick cinnamon
1 cloveroasted garlic
6 tablespoonsoil
10hoja santa (or acuyo) leaves
20avocado leaves
4banana leaves, toasted and cut into 12 x 12 inch (30 x 30 cm) squares
6tomatillos, boiled
sprigsChopped cilantro

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Steps

50 minutes

1

Clean the chickens well and cut them into pieces. Set aside.
2

Blend the ancho and guajillo chiles with a little water until smooth.
3

Toast and grind the peppercorns, oregano, cinnamon, and cumin with the garlic. Add salt, then mix with the chile puree and fry the mixture in oil.
4

Coat the chicken pieces with this mixture and let them marinate for at least 20 minutes. (For better flavor, marinate overnight in the refrigerator.)
5

Preheat the oven to 340°F (170°C).
6

Cover the chicken with avocado leaves and hoja santa leaves, then wrap everything in the banana leaves. Place in the oven and bake for about 45 minutes.
7

While the chicken cooks, make the salsa by blending the serrano chiles and boiled tomatillos with a little salt. Once blended, mix in the chopped cilantro and serve in bowls.