This traditional Mexican recipe is from the State of Puebla. <br />Ingredients:<br />1 chicken cut in pieces<br />½ teaspoon oregano<br />15 cumin<br />10 black peppercorns<br />6 ancho chili peppers <br />6 guajillo chili peppers<br />5 cloves<br />3 garlic cloves<br />2 limes<br />1 avocado<br />1 sliced onion<br />1 lettuce<br />1 cinnamon stick<br />Avocado leaves<br />Banana leaves<br />Radish to taste<br />Salt to taste<br />Black ground pepper to taste<br />2 tablespoons pork lard Preparation: 40 minutes<br />Serves: 4 pax<br /> <br /><br />Preparation: <br />Slice the onion. Remove the stem, seeds and veins from the ancho and guajillo chili peppers. Soak the chili pepper skins in hot water for 5 minutes. Blend the chili pepper skins, peppercorns, cloves, cumin, oregano, cinnamon, garlic cloves and salt in the blender.<br />Melt the lard in a pan and fry the blended chili pepper mixture. <br />Varnish the chicken pieces with the fried mixture, let marinate at least 1 hour, yo can let marinate all night in the refrigerator.<br />Pass the banana leaves over a hot pan or grill to make them soft, just until they change color to a brighter green.<br />Put each chicken piece over a piece of banana leaf, cover with an avocado leaf and wrap completely in the banana leaf. Bake at 350°F (175°C) for 1 hour or steam over the stove.<br />Serve each chicken piece on a plate and decorate with lime slices, chopped radish, chopped lettuce, onion slices and avocado slices.<br />Follow us on Facebook: https://www.facebook.com/youcancookchannel<br />Follow us on Twitter: https://twitter.com/you_can_cook<br />Ver video en ESPAÑOL: https://youtu.be/83zplvSAH5Q<br />Music: http://www.andresvil.com/ <br />https://www.youtube.com/user/andresvilsa
