I found this on Martha Stewart's page.
MIXIOTE DE POLLO
Serves 3
6 ancho chiles
8 guajillo chiles
4 pasilla chiles
2 teaspoons coarse salt plus
more for soaking chiles
1/8 teaspoon dried marjoram
1/16 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 dried bay leaf
1/8 teaspoon dried thyme
8 whole cloves
4 cloves garlic
2 teaspoons coarse salt
1 tablespoon white vinegar
3 chicken drumsticks
3 chicken thighs
3 fresh avocado leaves
Fresh tortillas, for serving
1. Toast chiles in a dry, hot skillet
over medium-high heat until
pliable, about 3 to 5 minutes; turn
often to prevent burning. Remove
seeds and veins from chiles and
discard. Soak each type of chile
separately in hot, salted water to
cover for about 20 minutes. Drain,
and reserve liquid.
2. Grind marjoram, cumin seeds,
oregano, bay leaf, thyme, and
cloves in a spice grinder.
3. In batches, combine drained
chiles, ground herbs, garlic, salt,
vinegar, and 1/2 cup soaking
liquid in blender. Transfer to a
large bowl. Add chicken, and
marinate for at least 1 hour,
preferably overnight.
4. 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.
5. To serve, remove string, and
open parchment paper, folding
under slightly. Serve with fresh,
warm tortillas.
Sources:
Special thanks to Josefina
Howard
Proprietor
Rosa Mexicano
1063 First Avenue
New York, NY 10022
212-753-7407 for reservations.
Ancho chiles (DC001), $2.29 for
a three-ounce package
Guajillo chiles (DC010), $1.99 for
a three-ounce package
Pasilla chiles (DC018), $2.29 for
a three-ounce package
Fresh avocado leaves, call for
pricing and availability
Melissa's/World Variety Produce
800-468-7111
Catalog available.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462