Chamorro Mixiote
Prepare this recipe for chamorro mixiote, a traditional and delicious Mexican dish, perfect for sharing with the whole family. Originally, mixiote is a membrane similar to paper that comes from the maguey plant and is filled with lamb meat and chili sauce. Mixiotes are usually steamed and served with nopales and potatoes. Don't miss out on these delicious mixiotes and make sure to pair them with a refreshing Bonafont® orange agua fresca!
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 6 guajillo chiles
- 3 ancho chiles
- 3 tomatillos, cut into quarters
- 1/4 onions
- 2 cloves garlic
- 2 bay
- 2 cloves
- 2 black pepper, whole
- 1 tablespoon oregano
- 1/2 teaspoons cumin, ground
- 2 cups orange juice
- 4 pork hocks
- leaves for mixiote, or aluminum
- avocado leaves
- nopal, cut into strips
- hemp twine, to close
- water
- rice, for accompaniment
- corn tortillas, for accompaniment
- corn tortillas, for accompaniment
- green salsa, for accompaniment
- Bonafont® fresh orange waters, for accompaniment
Preparation
20 mins
1h 30 mins
Low
- Heat a pot over medium heat and add the guajillo chili, ancho chili, tomatoes, onion, garlic, bay leaf, clove, black pepper, oregano, cumin, orange juice, and water. Blend for a few minutes and add salt. Set aside.
- Place the chamorros in a container, season with salt, pepper, and add the sauce. Marinate for 30 minutes.
- Place the marinated chamorro on the mixiote leaf, a hoja de aguacate, and nopales. Close with hemp thread and set aside.
- Add water to a steamer or a similar pot and cook the mixiotes for about 90 minutes.
- Serve the mixiotes accompanied by green sauce, tortillas, and rice. Pair with Bonafont® orange aguas frescas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by