This traditional Mexican recipe is from the State of Puebla.
Ingredients:
1 chicken cut in pieces
½ teaspoon oregano
15 cumin
10 black peppercorns
6 ancho chili peppers
6 guajillo chili peppers
5 cloves
3 garlic cloves
2 limes
1 avocado
1 sliced onion
1 lettuce
1 cinnamon stick
Avocado leaves
Banana leaves
Radish to taste
Salt to taste
Black ground pepper to taste
2 tablespoons pork lard Preparation: 40 minutes
Serves: 4 pax
Preparation:
Slice the onion. Remove the stem, seeds and veins from the ancho and guajillo chili peppers. Soak the chili pepper skins in hot water for 5 minutes. Blend the chili pepper skins, peppercorns, cloves, cumin, oregano, cinnamon, garlic cloves and salt in the blender.
Melt the lard in a pan and fry the blended chili pepper mixture.
Varnish the chicken pieces with the fried mixture, let marinate at least 1 hour, yo can let marinate all night in the refrigerator.
Pass the banana leaves over a hot pan or grill to make them soft, just until they change color to a brighter green.
Put each chicken piece over a piece of banana leaf, cover with an avocado leaf and wrap completely in the banana leaf. Bake at 350°F (175°C) for 1 hour or steam over the stove.
Serve each chicken piece on a plate and decorate with lime slices, chopped radish, chopped lettuce, onion slices and avocado slices.
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