Mixiotes de Pollo, or Chicken Mixiotes, is one of those relatively unheard of authentic Mexican recipes that should be world famous.
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Pronounced: Mee-SHE-Oh-Tes
Chicken 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!
Table of Contents
How to make the Adobo Sauce
Ingredients
- Ancho Chiles
- Guajillo chile
- Water (for rehydrating chiles and blending)
- Garlic clove
- Cinnamon stick (piece)
- Ground cumin
- oregano
- Whole Cloves
- Salt
- Apple Cider Vinegar
- Black pepper
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 into a medium bowl.
- 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 in a large bowl.
Allowing the chicken to marinade overnight will develop great flavor.
What Cut of Chicken to Use
Allowing the chicken to marinade overnight will develop great flavor.
Here, we’re using chicken thighs. Feel free to use chicken breast, chicken legs, skin on, skin removed, bone-in, you name it!
However, you can use virtually any cut of meat. A good mixiote can be made with a different type of meat – even wild boar!
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 cactus paddle 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 chili 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 banana leaves, avocado leaves (which can also be difficult to find), or the classic maguey leaves.
Whatever you end up using just be sure to remove the banana leaf, avocado leaf, or maguey leaf 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.
Traditionally, the ancient Aztecs cooked this mixiote recipe 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 on the grill or camp fire. When the chicken reaches an internal temp of 160F, it’s ready.
Storing Instructions
Place any leftovers in an airtight container or sealable plastic bag. Store in the fridge for up to 4 days. Or freeze for up to 4 months.
What to serve with it
Mixiotes de Pollois a delicious traditional dish! This is the best family dinner that’s super tasty and simply super.
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Did you make this recipe? Please rate the recipe below!
Mixiotes de Pollo
Equipment
- Steamer pot
- Foil Paper
Ingredients
For Adobo Sauce
- 4 ancho chiles stem removed, deveined, and seeds removed
- 2 guajillo chiles stem removed, deveined, and seeds removed
- 3 cups water (for rehydrating chiles)
- 8 garlic cloves
- ¼ cinnamon stick (piece)
- pinch ground cumin
- pinch oregano
- 2 whole cloves
- 1 ½ teaspoon salt
- 3 tablespoon apple cider vinegar
- 1 cup water (for blending the sauce)
For the Chicken
- 8 pieces chicken thighs bone-in, skin removed
- 8 bay leaves
- 2 cactus paddles (thorns removed)
- 6 cups water (for steaming)
Instructions
To Make the Adobo Sauce:
- Boil 3 cups of water.
- Add the dried chiles.
- Cover and let sit for 5 minutes, or until fully rehydrated.
- Place rehydrated chiles, garlic, cinnamon, cumin, oregano, cloves, salt, apple cider vinegar, and water in a blender.
- Blend until smooth.
- Strain the sauce removing any bits of chile that remained.
- Set aside until ready to use.
For the Chicken:
- Rinse the chicken and pat dry.
- Pour the sauce all over the chicken.
- Cover with plastic wrap and place in the fridge.
- Marinate for 4 hours or up to overnight.
How to Assemble Foil Packets:
- Tear off a large rectangular piece of foil paper.
- To the center, place a bay leaf.
- On top of the bay leaf, add the chicken and slices of cactus.
- Tightly fold the side in.
- Then fold in the ends.
- Set aside and continue until there is no more chicken.
- Add water to the bottom of a large steamer pot.
- Carefully place the foil packets.
- Steam on medium heat for 1 ½ hours.
- Remove and serve.
This recipe reads delicioso. I always am in the hunt for a good nopolito recipe. I do not have a large steamer….is there any other way to cook this recipe? Can I place a rack in a pan, add water and bake in oven. If this is okay what oven temperature and how long. Gracias
Yes, you can cook the chicken mixiotes in the oven. Preheat oven to 425F. Place foil packets on a baking sheet and bake 50 to 55 minutes or until chicken is cooked through.
So delicious!!!
Glad you enjoyed this Elena!
These are so dang tasty!
Thanks! Glad you enjoyed it
Yum! I can’t wait to try this recipe. I’m drooling already.
It’s delicious. Hope you try it!
This look so delicious!
Thanks! Hope you try it
This is making me super hungry!
Right? Hope you try it!
I have not ventured into making an adobo sauce but your recipe has me wanting to make it.I love how the chicken is cooked, looks amazing.
Great. It’s a really yummy dish, hope you try it!
Thank you for this delicious recipe!
Glad you enjoyed it Gwynn!
I’ve always wanted to try cooking with nopales. This is great!
Hope you try this recipe!
Absolutely delicious!
Thanks! Glad you liked it
Super yummy recipe
Thank you very much. Glad you enjoyed it!
This looks simply delicious and a great supper meal for guests!
Its easy and delicious!