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    Home » Recipes » Chicken » Chicken Mixiotes with Nopales

    Chicken Mixiotes with Nopales

    Last Updated November 9, 2022. Originally Posted April 12, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chicken Mixiotes with Nopales are easy to make and packed with flavor. This recipe features tasty and tender chicken thighs cooked in a rich chile sauce.
    Jump to Recipe Print Recipe
    Chicken Mixiotes served on a plate next to rice and sliced serranos.

    Chicken Mixiotes served on a plate next to rice and sliced serranos.

    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


    A collage showing how to make 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.

    A colander above a metal bowl straining adobo sauce.

    • 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.

    A collage showing chicken thighs how to marinate the chicken thighs.

    • 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! 🙂

    A collage showing how to slice nopales (or cactus).

    • 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.

    A collage showing how to assemble the foil packets.

    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.

    A collage showing how to fold and assemble a foil packet.

    • 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.

    Foil packets in a steamer pot.

    • 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.

    Chicken Mixiotes topped with cactus and pickled onions.

    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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    Did you make this recipe? Please rate the recipe below!

    Chicken Mixiotes served on a plate next to rice and sliced serranos.

    Chicken Mixiotes with Nopales

    Chicken Mixiotes with Nopales are easy to make and packed with flavor. This recipe features tasty and tender chicken thighs cooked in a rich chile sauce.
    5 from 13 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 4 hours hours 30 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Total Time: 6 hours hours 15 minutes minutes
    Servings: 4 people
    Calories: 136kcal
    Author: Maggie Unzueta

    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
    • 1/4 cinnamon stick (piece)
    • pinch ground cumin
    • pinch oregano
    • 2 whole cloves
    • 1 1/2 tsp salt
    • 3 tbsp 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 1/2 hours.
    • Remove and serve.

    Notes

    Instead of dried bay leaves, you can also use avocado leaves or fresh bay leaves. Be sure to REMOVE before eating. 
    HOW COOK ON THE GRILL:
    Covered over indirect heat for 50 to 55 minutes or until chicken is cooked through. When the chicken reaches an internal temp of 160F, it’s ready.
    No foil paper? You can also use wax paper. 
     
     

    Nutrition

    Calories: 136kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 939mg | Potassium: 728mg | Fiber: 11g | Sugar: 15g | Vitamin A: 9752IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Freya

      April 15, 2021 at 10:00 pm

      5 stars
      This looks simply delicious and a great supper meal for guests!

      Reply
      • Maggie U

        April 16, 2021 at 10:26 am

        Its easy and delicious!

        Reply
    2. Angela

      April 16, 2021 at 12:58 am

      5 stars
      Super yummy recipe

      Reply
      • Maggie U

        April 16, 2021 at 10:23 am

        Thank you very much. Glad you enjoyed it!

        Reply
    3. Emily Flint

      April 16, 2021 at 7:49 am

      5 stars
      Absolutely delicious!

      Reply
      • Maggie U

        April 16, 2021 at 10:23 am

        Thanks! Glad you liked it

        Reply
    4. Laura

      April 16, 2021 at 10:03 am

      5 stars
      I’ve always wanted to try cooking with nopales. This is great!

      Reply
      • Maggie U

        April 16, 2021 at 10:23 am

        Hope you try this recipe!

        Reply
    5. Gwynn Galvin

      April 16, 2021 at 1:20 pm

      5 stars
      Thank you for this delicious recipe!

      Reply
      • Maggie U

        April 19, 2021 at 1:04 pm

        Glad you enjoyed it Gwynn!

        Reply
    6. Jere Cassidy

      April 16, 2021 at 2:55 pm

      5 stars
      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.

      Reply
      • Maggie U

        April 19, 2021 at 1:04 pm

        Great. It’s a really yummy dish, hope you try it!

        Reply
    7. Chef Dennis

      April 16, 2021 at 7:50 pm

      5 stars
      This is making me super hungry!

      Reply
      • Maggie U

        April 19, 2021 at 12:51 pm

        Right? Hope you try it!

        Reply
    8. Nora

      April 16, 2021 at 10:34 pm

      5 stars
      This look so delicious!

      Reply
      • Maggie U

        April 19, 2021 at 12:51 pm

        Thanks! Hope you try it

        Reply
    9. Kim

      April 16, 2021 at 11:52 pm

      5 stars
      Yum! I can’t wait to try this recipe. I’m drooling already.

      Reply
      • Maggie U

        April 19, 2021 at 12:50 pm

        It’s delicious. Hope you try it!

        Reply
    10. Sabrina

      April 18, 2021 at 5:07 pm

      5 stars
      These are so dang tasty!

      Reply
      • Maggie U

        April 19, 2021 at 12:49 pm

        Thanks! Glad you enjoyed it

        Reply
    11. Elena

      April 20, 2021 at 6:30 am

      5 stars
      So delicious!!!

      Reply
      • Maggie U

        April 20, 2021 at 4:04 pm

        Glad you enjoyed this Elena!

        Reply
    12. olga harwell

      February 10, 2023 at 3:48 pm

      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

      Reply
      • Maggie Unzueta

        February 17, 2023 at 10:08 am

        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.

        Reply

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