ka̱nchiixin

Ku̱ nguii yaa na, thje̱én ni níi chaan ka̱nchiixin ku̱thíméjan thengaa ni ka̱nchiixin ngaa chi ku̱ thengaa ni kuchiá ku̱ thekia ni naá thí xrachuꞌa jinda ku̱ ínchin xijntha nda, thejanthe ni jían íxin ka̱nchiixin ky thiin ni ngai̱n xru̱ꞌi̱ ku̱ sakathue ni ínchin naá ku̱ riuꞌu thí xrachuaxín nchaꞌun, ku̱thíméjan nchegania ni ku̱ únchaú jíi sine ni.

During this time, the clay pot is prepared, three previously washed maguey leaves are placed in it, the marinated chicken is placed in it and one more liter of water is added with a handful of coarse salt, it is covered well with the leaves and a lid and it is placed on the fire, it is stoked for an hour and a half and it is removed from the heat, in this way it is ready to be served and enjoyed.

Durante este tiempo se prepara la olla de barro se le colocan tres pencas de maguey previamente lavadas y se coloca el pollo marinado y se le agrega un litro más de agua con un puñito de sal de grano, se tapa bien con las pencas y una tapa y se coloca al fuego se atiza durante una hora y media y se retira del fuego, de esta manera queda listo para servirse y degustar.