Chicken Tocatlán Recipe

La Fonda del Museo de Artes Populares shares with you its recipe for Pollo Tocatlán. Enjoy it!

INGREDIENTS

(For 8 people)

• 2 chickens cut into pieces, very well washed and dried
• Salt and pepper to taste
• Mixiote leaves soaked and drained

For the sauce

• 3 tablespoons lard or corn oil
• 1 large onion finely chopped
• 6 serrano peppers or to taste roughly chopped
• 1 1/2 kilos of corn tomatoes, roughly chopped
• 8 nopalitos well cleaned and cut into strips
• 1 cup coriander chopped
• Salt to taste

PREPARATION

The chicken pieces are seasoned with salt and pepper and placed in the mixiote leaves, bathed in the sauce, wrapped very well tying them with strips of the same mixiote, and then cooked in a steamer for an hour or until cooked.

The sauce:
In the butter or oil, season the onion, garlic and chili, then add the tomatoes and coriander, add salt and let it season very well over low heat. If it is too thick, add a little chicken broth.

PRESENTATION

Ready-made chicken is served with dried refried beans.

Museum of Folk ArtsChicken Tocotlan Chicken Chicken Recipes

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