Chicken a la Tocatlán (10% Mexican)
judith juarez espinoza
Delicious steamed chicken wrapped in aluminum foil or mixiote accompanied by vegetables and Oaxaca cheese, ideal for daily meals or family gatherings.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 chicken, thigh and leg
  • 1/2 kilos Oaxaca cheese
  • 1/4 kilos pickled Jalapeño chiles
  • 10 nopales, cut into small cubes
  • 2 onions, sliced
  • 8 leaves epazote, fresh
  • 15 leaves chard, chopped (they reduce when boiled)
  • pinches garlic
  • 10 tomatillos, cut into small cubes
Preparation
1h 20 mins
0 mins
Low
  • Wash the chicken well, drain, and dry it.
  • Season the chicken with garlic, salt, and pepper (to taste).
  • Place a bed of Swiss chard on the sheet of aluminum foil or mixiote, then the chicken, a handful of cheese, Swiss chard, nopales, onions, tomatillo, and strips. Add a leaf of epazote. Repeat the same with all the chicken to form the mixiotes.
  • Wrap and place in a steamer over medium heat for 40 minutes (the cooking time for the chicken depends on its size). Check after 40 minutes, and if it's not cooked, leave it for a few more minutes and serve.
  • Serve accompanied by some rice or pasta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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