Mama Maggie's Kitchen

To Make the Adobo Sauce:
2 Boil 3 cups of water. 
3 Add the dried chiles. 
4 Cover and let sit for 5 minutes, or until fully rehydrated. 
5 Place rehydrated chiles, garlic, cinnamon, cumin, oregano, cloves, salt, apple cider vinegar, and water in a blender. 
6 Blend until smooth. 
7 Strain the sauce removing any bits of chile that remained. 
8 Set aside until ready to use. 
For the Chicken:
11 Rinse the chicken and pat dry. 
12 Pour the sauce all over the chicken. 
13 Cover with plastic wrap and place in the fridge. 
14 Marinate for 4 hours or up to overnight. 
How to Assemble Foil Packets:
17 Tear off a large rectangular piece of foil paper.
18 To the center, place a bay leaf. 
19 On top of the bay leaf, add the chicken and slices of cactus.
20 Tightly fold the side in. 
21 Then fold in the ends. 
22 Set aside and continue until there is no more chicken. 
23 Add water to the bottom of a large steamer pot. 
24 Carefully place the foil packets. 
25 Steam on medium heat for 1 1/2 hours. 
26 Remove and serve.