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Mixiote De Pollo Con Nopales

Nothing says Mexican food like a delicious mixiote. Our green and secret ingredient will take you back to your roots.

1 Hour, 30 Min.
1 Hour, 30 Min.
3 Hours


  • 1 (30-ounce) jar DOÑA MARÍA® Nopalitos, drained
  • 4 Chicken legs.
  • 1/2 cup dry Chile guajillo.
  • 1 tomato
  • 1 white onion
  • 2 garlic cloves
  • 1 tablespoon oregano
  • 1 tablespoon cumin.
  • 2 tablespoon white vinegar
  • 1 cup water
  • 2 tablespoon vegetable oil
  • 1 tablespoon salt
  • 6 wax paper 7×7 inch
  • 6 sheets 7×7 inch aluminum foil Yarn or cord to tie them.


  1. In small skillet, add deveined and clean chiles, chopped onion, and minced garlic and cook until roasted.
  2. In small pot, soak the roasted chiles in hot water until soft.
  3. In blender, add chiles, tomato, onion, garlic, oregano, cumin, vinegar, salt, a cup of water and mix at max power for 2 minutes.
  4. In small skillet on medium heat, strain mix from the blender with oil. Fry for 7 minutes and reserve off heat.
  5. In medium bowl, place chicken leg, drained DOÑA MARÍA® Nopalitos, and mix with chili sauce. Cover and reserve in refrigerator for 1 hour.
  6. On wax paper, place chicken leg, DOÑA MARÍA® Nopalitos, and chili sauce. Fold wax paper as a bag and tie up with thread.
  7. Wrap Mixiote in a sheet of aluminum paper and seal. Repeat until 4 Mixiotes are formed.
  8. In large steamer, place mixiotes and steam for 1 hour 30 minutes