Mixiotes de Pollo

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1. 1
   Heat a large cast-iron skillet or comal over medium heat. Add 3 dried guajillo chiles, stemmed, seeded (about ½ oz.), 2 dried ancho chiles, stemmed, seeded (about 1 oz.), 2 garlic cloves, unpeeled, 2 allspice berries, one 1” cinnamon stick, and 1 whole clove. Toast, stirring often, until chiles start to slightly puff and dry out and spices are fragrant, 6–8 minutes. Transfer to a medium bowl. When cool enough to handle, peel garlic.
2. 2
   Transfer toasted chiles (reserve spices and garlic) to a small saucepan and fill with enough water to cover by 1” (about 4 cups). Bring to a boil over medium-high heat, pressing on chiles to submerge. Remove from heat, cover, and let stand until chiles have softened, about 15 minutes.
3. 3
   Meanwhile, cut 4 large skinless, boneless chicken breasts (about 2 lb. total) in half crosswise. Season on both sides with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Transfer to a large bowl or resealable plastic bag.
4. 4
   Strain and transfer chiles to a blender; discard soaking liquid. Add 1 small yellow onion, coarsely chopped (about 1½ cups), ¾ cup low-sodium chicken broth, ¼ cup apple cider vinegar, 1 tsp. dried oregano, ½ tsp. dried marjoram, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved spices and garlic. Purée until thick and smooth, about 2 minutes. Pour adobo over chicken and turn to coat. Cover bowl or seal bag and refrigerate at least 6 hours or up to overnight.
5. 5
   Lay out eight 13x13” parchment paper squares. Place 1 piece of chicken on each and top with a spoonful of marinade and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold all corners of parchment square toward the center and tightly tie with 12” twine.
6. 6
   Pour water into a steamer pot and place a steamer basket above water level. Bring water to a boil over medium-high heat. Arrange parchment packets in steamer basket in a single layer. Cover tightly, reduce heat to medium, and steam, checking occasionally to make sure there's enough water in the bottom, until chicken is tender and cooked through and an instant-read thermometer inserted into thickest part registers 165°, 40–50 minutes.
7. 7
   Meanwhile, slice 2 limes into wedges. Juice remaining 1 lime (about 2 Tbsp.) into a small bowl. Add 1 small red onion, finely chopped (about 1½ cups), to lime juice and let sit at room temperature until ready to use.
8. 8
   Transfer packets to a large platter. Discard avocado or bay and mint leaves. Serve with marinated onions and lime wedges alongside.