Mixiotes de Pollo (Steamed Chicken Parcels in Chilli Marinade)

• 500 g Tomato, ripe
• 1 medium White onion
• 4 cloves Garlic
• 1 tbsp Sunflower oil
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 2 tbsp Apple cider vinegar
• 2 Bay leaves
• 8 Chicken thighs, bone-in, skin-on

1. Cut the tomato into chunks. Roughly chop the white onion and peel the garlic.
2. Heat the sunflower oil in a saucepan over medium heat. Add the tomato, onion and garlic with a pinch of the fine sea salt and cook for 8 to 10 minutes, stirring, until softened and starting to colour.
3. Add the guajillo chili powder, ancho chili powder, ground cumin and dried oregano, and cook for 30 seconds until fragrant. Add 250 ml water and simmer for 5 minutes to bloom the spices, then take off the heat and cool for 5 minutes.
4. Blend the sauce until smooth, then blend in the apple cider vinegar and the remaining fine sea salt. Taste and adjust with a little more salt if needed.
5. Put the chicken thighs in a bowl and pour over the marinade, turning to coat well. Cover and marinate in the fridge for 60 minutes.
6. Set up a steamer in a large pot with a few centimetres of water and bring to a steady simmer. Lay out 4 large sheets of baking paper and divide the chicken and all the marinade between them, adding a bay leaf to each parcel.
7. Fold each sheet into a well-sealed parcel, keeping the sauce around the chicken. Steam for 45 to 55 minutes, topping up the water if needed, until the chicken is very tender and the juices run deep red.
8. Carefully lift the parcels out with tongs and rest for 5 minutes. Serve the mixiotes in their parcels, opening at the table to catch all the sauce.

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