Mixiote de Pollo Made Simple
Mixiote de Pollo is tender chicken marinated in smoky chili adobo, wrapped up and gently steamed until juicy and full of flavor. Simple, traditional, and incredibly comforting.
Mixiote de Pollo Ingredients
For the Sauce: Ancho and guajillo chilis with garlic, onion, and red bell pepper for smoky depth. Vinegar adds brightness, while spices like cumin, coriander, oregano, and bay leaf round it out.
For the Chicken: Thighs and drumsticks stay juicy when steamed.
For Wrapping & Garnish: Use maguey, banana leaves, or parchment, and finish with cilantro, cucumber, tomato, and green onion.
How to Make the Perfect Mixiote de Pollo?
Step 1: Prepare the Sauce
Toast deseeded chilis, then soak in hot water for 20 minutes. Blend with spices, garlic, onion, bell pepper, vinegar, salt, and some soaking liquid until smooth and thick. Let cool.
Step 2: Marinate the Chicken
Coat the chicken in the cooled sauce, cover, and refrigerate for a few hours. Overnight is best.
Step 3: Assemble the Mixiotes
Soften maguey leaves or prep banana leaves/parchment. Layer sauce, bay and avocado leaves, and chicken, then fold into bundles, tie, wrap in foil, and steam for 1½ hours until tender.
Step 4: Serve and Enjoy
Unwrap the mixiotes, transfer to plates, and top with extra sauce. Garnish with cilantro, tomato, cucumber, and green onion.
Easy Mixiote de Pollo Variations
- Swap the Protein: Use pork, lamb, or beef.
- Different Leaf: Banana leaves work well if maguey isn’t available.
- Spicier: Add arbol chilis or chipotle in adobo.
- Family-Style: Steam one large bundle to serve at the table.
Keesha’s Tips & Tricks
- Go with Thighs: I always reach for chicken thighs; they’re juicier and pack more flavor. I usually keep the skin on for that extra richness, but you can take it off if you prefer.
- Let It Marinate: An hour’s fine if you’re short on time, but overnight? That’s where the magic happens. The flavor soaks in deep.
- Wrap It Right: Whether it’s maguey, banana leaves, or just parchment, wrapping the chicken locks in all that moisture and keeps the flavor sealed tight.
Storing and Reheating Mixiotes de Pollo
Let the mixiotes cool, then wrap in plastic, foil, or store in an airtight container. Keep in the fridge up to 3 days, and reheat by steaming over medium heat for 10–15 minutes.
What to Serve with Mixiote de Pollo
- Mexican Rice: Fluffy, classic side that soaks up the sauce.
- Refried Beans: Creamy and filling.
- Warm Tortillas: For scooping or making tacos.
- Fresh Salsa: Adds brightness and crunch.
FAQs about Mixiote de Pollo
More Delicious Recipes
You’ll love these Latin favorites like Cuban Ropa Vieja, Fajitas de Res, or Bistec con Papas for a hearty mix of steak and potatoes.
Mixiote de Pollo
Ingredients
- 8 Ancho dried chillis
- 8 Guajillo dried chillis
- 3 tbsp Kosher salt
- 1/8 tsp dried Rosemary
- 1/8 tsp dried Thyme
- 1/8 tsp Cumin seeds
- 1/8 tsp Coriander seeds
- 1/2 tsp dried Mexican oregano
- 1 Bay leaf
- 8 whole Cloves
- 1 small red Onion, diced
- 1 small red bell pepper, diced
- 1 tbsp White wine vinegar
- 3 Chicken legs
- 3 Chicken thighs
- 3 fresh or dried Maguey leaves (or dried Avocado leave as a substitute)
- 2 cups Water
- Banana leaves
Instructions
- Place the Ancho chillis and Guajillo chillis into a dry skillet and set it over medium-high heat.
- Toast the chillis for 3-5 minutes, turning them frequently to prevent them from burning.
- Remove the chillis from the skillet and place them on a cutting board. Remove the seeds and veins from each chili.
- Place the Ancho chillis into one bowl, and the Guajillo in another bowl. Add enough hot water to cover the chillis and add a tablespoon of salt to each.
- Soak the chillis for 20 minutes and then remove them from the liquid. Keep the soaking liquid.
- Place the rosemary, thyme, cumin, coriander, Mexican oregano, bay leaf, cloves, and allspice in a spice grinder and blend until it is smooth.
- Working in batches, add the drained chilis, 1 teaspoon of the ground spice mix, 2 garlic cloves, half of the onions, half of the red bell peppers, 1 1/2 teaspoon of salt, vinegar, and 1/2 cup of the chili soaking liquid to the blender and blend until smooth. Place the chili mixture into a large bowl and set it aside.
- Repeat until all the chillis have been blended.
- Add the chicken legs and thighs to the chili mixture and cover it with plastic wrap. Leave in the refrigerator overnight or at least for an hour.
- Place 2 cups of water into a pot and set it over medium-high heat. Add a steamer basket on top of the pot once the water has come to a boil.
- Cut three banana leaves into squares that are about 16 by 16 inches.
- Place 1 chicken drumstick, 1 chicken thigh, and 1 Maguey leaf in the center of each banana leaf sqaure.
- Bring the 4 edges of each square together and tie it with kitchen twine. Place the Mixiote de Pollo into the steamer basket, cover, and decrease the heat to medium-low. Cook for an hour.
- Place the Mixiote de Pollo onto a serving dish, cut the kitchen twine, and open the parchment paper to reveal the chicken inside.
- Serve on banana leaves with rice and any garnish you have on hand.
