Chicken Mixiote Steamed in Guajillo and Ancho Chile Paste

What you need

• 8 bone-in chicken thighs, about 150 g each, skin removed
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 cloves garlic, unpeeled
• 3 whole allspice berries
• 2 whole cloves
• 2 cm (1 in) cinnamon stick
• 100 g (3 1/2 oz) white onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 leaves bay leaves
• 3 tbsp apple cider vinegar
• 200 ml (3/4 cup) chicken stock
• 2 tsp salt
• 4 leaves dried avocado leaves, or 4 extra bay leaves
• 8 corn tortillas, warm, to serve
• 2 limes, cut into wedges
• 4 radishes, thinly sliced

Method

Restated from the original video

1. 1

   Heat a dry skillet over medium heat. Toast the guajillo and ancho flat for 20-30 seconds per side, until fragrant and a shade darker. Do not let them blacken.

2. 2

   Toast the garlic, allspice, cloves and cinnamon stick in the same skillet, turning often, until the garlic is spotted brown and soft, 4-5 min. Peel the garlic.

3. 3

   Cover the chiles with hot water and leave them until soft, 15-20 min. Drain.

4. 4

   Blend the chiles with the garlic, toasted spices, onion, cumin, oregano, bay leaves, vinegar, stock and salt until completely smooth. Add a splash of the soaking water if it will not blend.

5. 5

   Rub the thighs all over with the chile paste in a bowl. Cover and refrigerate for at least 4 hours, or overnight.

6. 6

   Cut four 40 cm squares of baking paper. Put 2 thighs, a quarter of the chile paste from the bowl and 1 avocado leaf in the middle of each square.

7. 7

   Gather the corners into a pouch and tie it closed with kitchen string.

8. 8

   Set a steamer rack in a large pot with 3 cm of water. Stand the pouches on the rack, cover and bring to a gentle simmer.

9. 9

   Steam until the meat pulls away from the bone and reads 74 °C (165 °F) or higher at the thickest point, 80-90 min. Top up the water if it runs low.

10. 10

    Rest the pouches for 5 min, then open them at the table and discard the avocado leaves.

11. 11

    Serve the chicken with its juices, the tortillas, lime and radishes.

Imported from oven.anovaculinary.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.