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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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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.
This looks simply delicious and a great supper meal for guests!
Its easy and delicious!
Super yummy recipe
Thank you very much. Glad you enjoyed it!
Absolutely delicious!
Thanks! Glad you liked it
I’ve always wanted to try cooking with nopales. This is great!
Hope you try this recipe!
Thank you for this delicious recipe!
Glad you enjoyed it Gwynn!
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!
This is making me super hungry!
Right? Hope you try it!
This look so delicious!
Thanks! Hope you try it
Yum! I can’t wait to try this recipe. I’m drooling already.
It’s delicious. Hope you try it!
These are so dang tasty!
Thanks! Glad you enjoyed it
So delicious!!!
Glad you enjoyed this Elena!
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.