Chicken with cactus leaves mixiote
Ingredients:
• 10 chicken legs without skin
• 5 cactus leaves cut into thin strips
• 10 banana leaves (optional)
• 5 black pepper
• 9 Garlic cloves (3 for chicken and 6 for marinade)
• ½ onion
• 1 tbsp. of olive oil
• 4 tomatillos
• 2 bay leaves
• 15 guajillo peppers seeded
• 4 ancho peppers seeded
• 5 cloves
• 1 tbsp. of oregano
• 1/8 tbsp. of cumin
• 1 cup of orange juice
• 1 cup of water
• 2 tbsp. of salt
• 3 tbsp. of achiote powder or paste
• 5 avocado leaves
Preparation:
- In a pot with 1 tbsp. of hot oil add the onion, 6 garlic cloves and tomatoes.
- When all the ingredients are soft, add peppers (previously removing seeds and stems), orange juice and water, and let it boil for 5 min.
- When the peppers are soft, blend everything, including the broth, with cloves, peppers, bay leaves, cumin, oregano, salt and axiote until a thick paste is formed (marinade) and let it rest for 4 hrs. in the refrigerator.
- Finely chop 3 garlic cloves and season chicken with salt and pepper, before marinating the pieces with the marinade.
- On the aluminum foil, place the banana leaf, ¼ of an avocado leaf, 4 strips of cactus leave and top with a piece of chicken with the marinade.
- Wrap the chicken piece so it does not come out.
- Place all the pieces in a pot and cook in a bain-marie for 30 minutes.
