Serves: 4
Total Calories: 141
1. Put the guajillos in a small pan of hot water and bring to a boil. Turn off the heat, cover, and soak 30 minutes. Drain and rinse the chiles. Put the chiles in a blender along with the cumin, cloves, garlic, vinegar, and salt. Blend until smooth. If too thick to blend, add 1 tablespoon of water at a time to free the blades. Blend to a thick purée. Pour the sauce through a strainer into a bowl, pressing with a wooden spoon to extract the pulp. Discard the debris.
2. Put the chicken in a glass pie plate. Spread the chile purée all over the chicken. Cover, refrigerate, and marinate about 6 hours or overnight.
3. Prepare 4 (12-inch) squares of aluminum foil. Put one piece of chicken and a little marinade on a piece of foil. Put 1 bay leaf or epazote leaf on top. Fold the foil to wrap the chicken and make a tight seal. Repeat with the remaining chicken and pieces of foil. Place the packages on a steamer rack. Add water to the bottom of a 2- to 2 1/2-quart steamer pot and bring to a boil. Cover and steam over simmering water 18 to 20 minutes. To test for doneness, open one packet. The chicken should be white in side at the thickest part. If not, rewrap and cook a few more minutes. If done, serve the packets to be opened at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken with Red Chile Steamed in Foil recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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