Mixiotes De Pollo Recipe

Prepare and toast chiles

Remove stems and seeds from guajillo and ancho chiles (and pasilla if using). Heat a dry skillet over medium heat and toast chiles 10–20 seconds per side until fragrant but not charred. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 120 ml of soaking liquid.

Make adobo sauce

In a blender combine softened chiles (drained, reserving 120 ml liquid), quartered onion, garlic cloves, oregano, cumin, thyme, peppercorns, cloves, 60 ml white vinegar and 120–180 ml of chicken stock or the reserved soaking liquid. Blend until very smooth. Pass through a fine sieve if desired for a smoother sauce. Taste and add 1–2 tsp salt (adjust later when braising).

Brown the chicken

Preheat oven to 150°C (300°F). Pat chicken pieces dry and season lightly with salt. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown chicken 3–4 minutes per side until golden (work in batches if needed). Remove browned chicken to a plate.

Assemble and braise

Reduce heat to medium. Pour adobo sauce into the pot, scrape up browned bits, then add remaining 380–380 ml chicken stock (so total ~500 ml) so liquid comes about halfway up the chicken pieces. Add bay leaves. Nestle chicken back into sauce. Optionally wrap each piece loosely in banana leaf or parchment and tie; place wrapped pieces seam-side up in the pot (this helps concentrate flavor like traditional mixiote). Cover pot with lid and transfer to oven. Braise at 150°C (300°F) for 2.5–3 hours, until meat is very tender and pulls from bone. Check once after 90 minutes and baste if necessary.

Finish

Remove pot from oven. Unwrap chicken pieces, skim excess fat if desired. Taste and adjust seasoning with salt. Keep warm while you finish accompaniments. Strain a cup of braising liquid and reserve for serving.

Rinse rice under cold water until water runs clear. Heat 1 tbsp oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add rice and stir to coat grains in oil; toast 1–2 minutes. Add 2 cups chicken stock or water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Pat cleaned nopales dry and slice into strips if large. Toss with 1 tbsp olive oil, 1/2 tsp salt and pepper. Heat a grill pan or hot cast-iron skillet over high heat. Grill nopales 3–4 minutes per side until nicely charred and cooked through. Transfer to a plate and keep warm.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan combine 120 ml white vinegar, 120 ml water, 1 tbsp sugar, 1/2 tsp salt, bay leaf and peppercorns. Bring just to a simmer to dissolve sugar and salt. Pour hot brine over onions, press down to submerge, and let cool to room temperature. Refrigerate at least 30 minutes (best 1–2 hours) before serving. Store leftover pickled onions refrigerated up to 2 weeks.

Scoop avocado flesh into a blender or bowl. Add lime juice, 1/4 cup sour cream (or crema), 1/2 tsp salt and 1/4 tsp ground cumin. Blend or whip until smooth and airy. If too thick, add 1 tbsp water and blend again to reach a mousse-like consistency. Adjust salt and lime to taste. Chill briefly until ready to serve.

If using tortillas, heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 180°C / 350°F). Fry tortillas one at a time 30–60 seconds per side until crisp and golden. Drain on paper towel and sprinkle lightly with 1/4 tsp salt. If using store-bought tostada shells, warm or lightly fry to refresh per package instructions.

Warm tortillas and arrange rice on each plate. Place one braised chicken thigh and drumstick per serving (or pieces as preferred). Spoon a little reserved braising liquid over chicken and rice. Add a portion of grilled nopales and a small pile of pickled red onions. Pipe or dollop 2 tbsp avocado mousse beside the chicken. Add a fried tostada on the side and garnish with chopped cilantro and lime wedges. Serve additional tortillas on the side so diners can assemble tacos. Offer extra pickled onions and braising sauce if desired.