Chicken Tapixte Recipe (Tapixte de Pollo)

The tapixte or tapiste is a typical dish from the mexican state of Veracruz. The tapixte is a often a festive dish, prepared for happy special events (birthdays, weddings, baptisms), local special festivals and served during the weekends in restaurants.

Some ingredients used in the preparation of this dish is from indigenous origin, spanish and african, plus the chicken itself of course, and it can even be supplemented by pork, beef or fish, with yerba santa (hoja santa) sauce, chile verde or chilpaya, tomatillo, onion, garlic, pepper, cumin, accompanied by slices of plantain, all wrapped like a tamale in banana leaves, which in the area are known as "pozole leaves”.

Recipe for the Tapixte de Pollo


• 2 and 1/2 lb. chicken parts
• 4 green chillies
• 6 red piquin chilies (more if desired)
• 1 bunch of cilantro
• 3 lettuce leaves
• 1 green tomato or tomatillo
• 1 onion
• 5 cloves garlic
• 4 green plantains
• 25 acuyo or yerba santa leaves
• 2 pinches of cumin
• Ground black pepper to taste
• Salt to taste
• Banana leaves to wrap the chicken

Making this recipe:

1) Use a blender to liquefy the onion, a pinch of cumin, garlic, salt and pepper to taste;

2) Rub the chicken with the resulting mixture, make the chicken marinate in it for 30 minutes, in a closed container in the refrigerator.

3) Cook the green bananas in boiling water and cut them in slices and peel. After, boil the green tomatoes, cilantro, lettuce, peppers, piquin chilies and the acuyo (or yerba santa). Simmer until the chilies and green tomatoes are cooked, then pull away from the stove, then again liquefy them in a blender with a little of the water which was used to boil them, we want the resulting salsa to be thick.

4) When the sauce is ready, lay the banana leaves flat (well washed), first place a yerba santa leaf, after two or three slices of plantain, then add the chicken and the salsa; enough so that the chicken is covered in the green salsa; over this one more yerba santa leaf.

5) Wrap the banana leaves, doubling then up then tying them with kitchen twine in such a way to make sure the salsa will not seep out. Arrange the wrapped Tapixte pouches in the steamer which you will already have prepared with salted water (to taste). Steam for 1 hour after the water starts to boil.

mexican recipes
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