Chicken Mixiotes with Nopales


Ancho chiles Guajillo chiles Water Garlic Cinnamon stick Ground cumin Oregano Whole cloves Salt Apple cider vinegar Water Chicken thighs Bay leaves Cactus paddles

Make the adobo sauce


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

Strain the sauce


Taste it. Does it need salt? If so, add some salt. And set aside until ready to use.

Marinate the chicken


Rinse the chicken and marinade with the sauce for 4 hours or overnight.

Slice the nopales


Rinse the thornless nopales (cactus paddles) and cut them into strips. These are completely optional.

Assemble foil packets


Place the bay leaf on the foil paper along with some sauce. Add the chicken and top with slices of nopales.

Fold the packet


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



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

Serve and enjoy!


Serve this tasty dish with Arroz Blanco, Refried Beans, and Corn Tortillas.

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