Barbecued Chicken with Chiles (Barbacoa de Pollo y Chiles )

6 ancho chiles
6 guajillo chiles
Water
10 black peppercorns
5 cloves
1/2 teaspoon cumin seeds
1/2 teaspoon oregano
1 cinnamon stick
3 cloves garlic
Salt and pepper to taste
2 tablespoons olive oil
1 large chicken, sectioned
Avocado leaves
Banana leaves
2 limes, sliced
1 head lettuce, shredded
1 onion, sliced
1 avocado, peeled, pitted, and sliced

Toast the chiles in a 200 degree F oven, then remove and soak them in a large pot with water to cover.

Grind the peppercorns, cloves, cumin, oregano, cinnamon, garlic, salt and pepper in a mortar and pestle, and transfer to a skillet. Fry briefly in the oil to release the flavors.

Place the chicken in a separate container, and cover with the spice mixture, then let it marinate for about 12 hours in the refrigerator.

Place an avocado leaf on each piece of chicken, then wrap each piece individually in a banana leaf, and tie closed.

Bake or steam the chicken until done. Serve individually, sprinkled with lime juice and garnished with lettuce, onion, and avocado.

Yield: 4 to 6 servings