Set up a steamer pot with water filled to the level of the rack and begin heating.
2
Soak the dried chiles in hot water to remove seeds and soften them.
3
Prepare the salsa: finely dice the onion, serrano chiles, cilantro, and tomatoes, combine in a bowl with salt.
4
Blend the softened chiles with onion, garlic, cumin, oregano, cloves, allspice, black pepper, salt, water, and white vinegar until smooth.
5
Divide the chicken into portions and coat thoroughly with the chile marinade, allowing it to rest briefly.
6
Wrap each chicken portion with aluminum foil, including a leg, thigh, and extra marinade, sealing tightly to prevent leakage.
7
Place the wrapped chicken packages in the steamer with the openings facing up, cover, and steam for approximately 1.5 hours until the chicken is fully cooked through.
8
Remove the steamed chicken from the foil and serve with rice and the prepared salsa.
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