Mixiotes
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr
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Marinating Time
8 hrs
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Total Time
10 hrs
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Servings
6 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Mexican
Mixiotes
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Use this recipe as a model, not dogma. You can mix and match ingredients with the suggestions in the headnotes. Note: If you use tender meats, such as chicken or quail or farmed rabbit, you need not par-cook them.
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Ingredients
ADOBO
- 4 ancho chiles, stemmed and seeded
- 4 guajillo chiles, stemmed and seeded
- 3 dried chipotles, stemmed
- 1/2 white onion, cut in half to make wedges
- 3 cloves garlic, unpeeled
- 1 teaspoon cumin seed, or 1/2 teaspoon ground
- 5 cloves, or 1/4 teaspoon ground
- 1/2 inch piece cinnamon, or 1/2 teaspoon ground
- 1/4 cup lime juice or white vinegar
- Salt, smoked if you have it
FILLING
- 1-2 pounds meat in pieces, chicken, rabbit, pheasant, squirrel, grouse, quail
- 1-2 pounds Yukon Gold or other yellow potatoes, cut in chunks
- 8 ounces prepared nopales (see headnotes for prep)
- 8 ounces fresh mushrooms, any kind you want
- 6 avocado or bay leaves
- corn tortillas, to serve with the mixiotes
Instructions
ADOBO
- Set the dried chiles in a bowl and pour boiling water over them. Cover the bowl and let them rehydrate. Meanwhile, if you're using the whole spices, toast them over medium-high heat in a dry pan until fragrant, then move them to a mortar and pestle. Now set the quarters of white onion and the unpeeled garlic in the pan to sear. You want both cut sides of the onion to blacken, and char marks on all sides of the garlic cloves.
- Peel the garlic and set inside the mortar and pestle. Add a healthy pinch of salt, about 1 teaspoon. Grind all this into a paste. Add the lime juice or vinegar and use it to clean the mortar as you move the mixture to the bowl of a blender.
- Add the chiles to the blender bowl, too. Roughly chop the onion and add it to the blender. Pour in water or broth and start blending. You want a puree about the thickness of barbecue sauce or house paint.
- OPTIONAL STEP: Push the adobo through a fine-meshed strainer to remove bits of seed and skin from the chiles, which are not digestible.
- BLENDER METHOD: If you don't have a mortar and pestle, use ground spices and skip the toasting. Add all ingredients to a blender and puree.
MIXIOTES
- You'll likely have more adobo than you need; it keeps for weeks in the fridge. Coat the meat with some adobo and put this in a covered container for at least 4 hours, and up to 2 days. I prefer a full day.
- When you are ready to make the bundles, soak the pieces of parchment paper for 10 minutes or so. Use this time to take the meat out of the fridge and chop vegetables.
- Set some foil in a bowl. Set 2 pieces of wet parchment paper inside that. Divvy up the adobo-coated meat into 6 portions, and put a portion in the open bundle. Add some of the potatoes, nopales and mushrooms to the bundle. Sprinkle a little salt over it all. Add an avocado or bay leaf or two. Fold up the parchment paper into a bundle, and tie it off with twine or a twist tie. Fold the foil over the bundle to double seal it. Repeat with the remaining bundles.
- Set a steamer insert into a large, lidded pot. Fill water up to the level of the steamer insert and set the temperature to high. Arrange the bundles on the steamer, cover the pot and steam for 1 hour and 15 minutes.
- Carefully remove the bundles and set them on a board. Remove the foil and set each parchment bundle on a plate. Let your guests open them at the table. Serve with hot corn tortillas.
Notes
- If you are using tough game meats, like squirrel or pheasant or turkey thighs, simmer them in salted water for at least 1 hour before marinating, and 2 hours won't hurt. That way they will be tender when you open the packets after steaming.
- If you don't have a steamer insert for your pot, a great option is to set the bundles on corncobs, stripped of their kernels; this is done in Mexico. You could also put the bundles on a plate set over an empty can.
- For the chipotles, I prefer the tan chipotle meco, but morita is fine. If you can't locate dried chipotles, use 2 canned ones with their adobo. Note. 2 chiles, not 2 cans.
- If you have smoked salt, especially smoked mesquite salt, use it.
- Here's how to prep nopales. Prepped nopales can be made several days in advance.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
39g
(13%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
43mg
(14%)
Sodium
74mg
(3%)
Potassium
1305mg
(37%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
6990IU
(140%)
Vitamin C
32mg
(36%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 74mg | 3% |
| Potassium | 1305mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 6990IU | 140% |
| Vitamin C | 32mg | 36% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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