Instructions: Toast chiles in a dry, hot 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 spice grinder. In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and 1/2 cup 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.

To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, warm tortillas.

Makes 3 servings.

Cuisine: "Mexican"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.