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. Follow us on Facebook: https://www.facebook.com/youcancookchannel Follow us on Twitter: https://twitter.com/you_can_cook Ver video en ESPAÑOL: https://youtu.be/83zplvSAH5Q Music: http://www.andresvil.com/ https://www.youtube.com/user/andresvilsa