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Receta Mixiote De Pollo With Josefine

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Raciónes: 3

Ingredientes

Cost per serving $3.39 view details

Direcciones

  1. Toast chiles in a dry, warm skillet over medium-high heat till pliable, about 3 to 5 min; turn often to prevent burning. Remove seeds and veins from chiles and throw away. Soak each type of chile separately in warm, salted water to cover for about 20 min. Drain, and reserve liquid.
  2. Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a spice grinder. In batches, combine liquid removed chiles, grnd herbs, garlic, salt, vinegar, and 1/2 c. soaking liquid in blender. Transfer to a large bowl. Add in chicken, and marinate for at least 1 hour, preferably overnight.
  3. Cut three 16- by 16-inch parchment-paper squares. Place a drumstick, thigh, and an avocado leaf in the center of each square. Bring the four corners together, and tie with string. Place in a steamer, and steam over simmering water for 1 hour.
  4. To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, hot tortillas.
  5. Makes 3 servings.
  6. Cuisine: "Mexican"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 3 servings
Calories 349  
Calories from Fat 213 61%
Total Fat 23.74g 30%
Saturated Fat 4.63g 19%
Trans Fat 0.12g  
Cholesterol 54mg 18%
Sodium 3229mg 135%
Potassium 720mg 21%
Total Carbs 21.62g 6%
Dietary Fiber 8.9g 30%
Sugars 1.57g 1%
Protein 15.93g 25%
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