Mixiotes de Pollo

Step 1

Toast guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant—do not burn.

Step 2

Pour boiling water over toasted chiles in a bowl; soak 5 minutes until soft and pliable.

Step 3

Transfer softened chiles and 1/4 cup soaking liquid to a blender with garlic, cumin, oregano, vinegar, and salt.

Step 4

Blend until completely smooth, scraping sides as needed. Taste and adjust salt.

Step 5

Pat chicken dry. Toss with 2 tbsp of the chile paste in a bowl until evenly coated.

Step 6

Lay one banana leaf square on a work surface. Place 3–4 chicken pieces in the center; drizzle with a bit more paste.

Step 7

Fold banana leaf edges over chicken to enclose completely, creating a packet. Repeat with remaining leaves and chicken.

Step 8

Stack packets seam-side down in a steamer basket over 1 inch boiling water; cover tightly.

Step 9

Steam 25–30 minutes until chicken is cooked through and registers 165°F internal temp.

Step 10

Carefully open a packet (steam is very hot); chicken should shred easily when poked with a fork.

Step 11

Transfer packets to a platter or individual plates. Serve in the banana leaf with warm tortillas and lime wedges.