Mixiote de Pollo

**Typically this recipe would be served with fresh tortillas but we suggest serving with or on a bed of freshly steamed spinach.

Toast chiles in a dry, hot comal or cast iron 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.

Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a molcajete or spice grinder.

In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and 1/2 cup chile soaking liquid in blender. Transfer to a large bowl. Add chicken, and marinate for at least 1 hour, preferably overnight.

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. This is a good use for your tamale steamer. If you don't have one, a simple bamboo steamer works well, or you can try one of Ms. Howard's methods:

Place a colander lined with a clean kitchen towel in a large pot filled half way with simmering water. To create a good seal place two kitchen towels around the rim of the pot and sit the lid firmly in place.
To serve, remove string, and open parchment paper, folding under slightly. The presentation in the parchment is quite lovely so you may want to just server your greens on the side or you can remove the contents and serve over a bed of steamed spinach.