- 6 chiles anchos
- 6 chiles guajillos
- 1¼ cups (315 ml) water, approximately
- ½ cup (125 ml) vinegar
- 6 whole cloves, crushed
- 8 whole allspice, crushed
- ¼ teaspoon cumin seeds, crushed
- 2 peppercorns, crushed
- 1 1-inch (2.5 cm) cinnamon stick, broken up
- 2 teaspoons (or to taste) sea salt
- 2 teaspoons dried Mexican oregano
- 3 garlic cloves, peeled
- 1½ tablespoons vegetable oil, lard, or chicken fat
- 1 large chicken (about 3½ to 4 pounds; 1.5 to 2 kg), cut into serving pieces
- Baking
- Heat the oven to 350°F (180°C). Prepare and wrap the chicken in the same way as for steaming. Place in one layer in a casserole with ½ cup (125 ml) of water in the bottom. Cover with a lid or more banana leaves and bake for about 30 minutes. Increase heat to 375°F (190°C), turn the package over to baste, and return to the oven, uncovered, and bake until tender-about 20 minutes.
- To Serve
- If the grilling method is used, cover grilled chicken lavishly with the toppings, If the chicken is steamed or baked and covered with the leaves , open up packages and cover meat with toppings. Atternately pass toppings for diners to serve themselves.