Chicken Mixiotes with Nopales

Chicken Mixiotes with Nopales, or in Spanish, Mixiotes de Pollo con Nopales.

Pronounced: Mee-SHE-Oh-Tes

This is one of those relatively unheard of authentic Mexican recipes that should be world famous.

I’ll break it down for you. The chicken is marinated in a rich chile sauce then slow cooked until tender and falling off the bone.

The result is something AMAZING. And that sauce… it is lick-your-plate worthy!

How to make the Adobo Sauce

• Rehydrate the chiles.
• Add to a blender along with the spices, water, and vinegar.
• Blend until smooth.

This is your basic Mexican adobo sauce. Don’t add too much water. It’s supposed to be thick.

Cooking ahead is what makes cooking from scratch easier. A GREAT idea is making sauces like this adobo sauce ahead of time.

That way, when it comes to making dinner, it’ll go by faster.

• Strain sauce.
• Set aside until ready to use.

Taste it. Does it need salt? If so, add some salt.

Also taste for heat. Too spicy? Blend with 1 tomato or 1 tablespoon tomato paste.

Adobo sauce lasts up to 5 days in the fridge or up to 6 months in the freezer.

• Rinse the chicken.
• Marinade with the sauce for 4 hours or overnight.

Here, we’re using chicken thighs, skin removed and bone-in.

However, you can use virtually any cut of meat.

In Mexico, we use ALL cuts of meat – drumsticks, wings, leave no chicken behind! 🙂

• Rinse the nopales (cactus).
• Cut into strips.

Nopales are completely optional.

Some people don’t like them because they can be slimy, but they are not slimy in this recipe.

Still not convinced? Simply omit.

Pro Tip:

Buy nopales that already have the thorns removed. Then slice and cut at home. Cactus that is already diced must be used right away.

How to Assemble Foil Packets:

• Place the bay leaf on the foil paper along with some sauce.
• Add the chicken on top.
• Top with slices of nopales.
• Tightly fold the sides together.

To make mixiotes, some people will use banana leaves or wax paper.

Since banana leaves can be hard to find in the US and foil paper is easily available, we’re using aluminum foil paper.

Another thing, we are using dried bay leaves, but some people will use avocado leaves (which can also be difficult to find) or fresh bay leaves.

Whatever you end up using just be sure to REMOVE before eating the chicken.

• Continue to fold until you have one long packet with two open ends.
• Fold in one of the ends.
• Fold the other.

Set these aside until ready to cook.

Remember, this is poultry. If you’re making a bunch of packets, place them in the fridge while you finish assembling.

• Pour water into the steamer.
• Carefully place the foil packets inside.
• Steam for 1 hour and 30 minutes.

To cook several packets, place them on top of each other.

Yes, you can cook these on the grill or camp fire.

Traditionally, the ancient Aztecs cooked mixiotes over an open-pit flame similar to what you might see at campfires.

How to cook on the grill:

Place the packets over indirect heat for 50 to 55 minutes or until chicken is cooked through. Cook covered. When the chicken reaches an internal temp of 160F, it’s ready.

What to serve with it

Arroz Blanco
Refried Beans
Pickled Red Onions
Corn Tortillas

In one word, Chicken Mixiotes are DELICIOUS! This is the best family dinner that’s super tasty and simply super.

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