Ingredients

• 6 pieces of chicken.
• 150 grams of dried guajillo chili deveined and clean.
• 6 nopales matches in pieces.
• 1/2 kilogram of cambray potatoes.
• 1/4 cup of chicken bouillon powder.
• 700 milliliters of water.
• 1 white onion.
• 2 cloves of garlic.
• 1 teaspoon cumin.
• 3 black fat peppers.
• Grain salt to taste.
• 6 avocado leaves.
• 6 bags for mixiote.

Preparation

• We put a deep pot in the fire.
• We add 500 milliliters of water and let it heat.
• We add the guajillo chile.
• Leave in the fire for 10 minutes until soften.
• We put the blender.
• We add the guajillo chile.
• We add 1/4 of onion.
• We add a clove of garlic.
• We add the chicken powder consommé.
• We add the cumin.
• We add the fat peppers.
• We add grain salt to taste.
• We add a cup of water where we soften the chili.
• We liquefy perfectly and we reserve.
• We put a large container.
• We add the chicken.
• We add the liquefied mixture we can strain if we want
• We integrate perfectly.
• We take a bag.
• We add a piece of chicken.
• We add 2 tablespoons of marinade.
• We add nopales to taste.
• We add potatoes to taste.
• We add a little more adobo.
• We add an avocado leaf.
• We close the bag.
• We place the steamer on the fire with a little water.
• We add Mixiote bags.
• We let cook for 2 and a half hours we must verify that the potatoes are soft, if not, we leave for longer, until we get it.

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