Mixiote (from the Nahuatl metl maguey and xiotl film of the leaf) is a typical dish from Mexico that consists of marinated meat cooked in steam, wrapped in a film that comes from the leaf of the pulque maguey. This film is called mixiote.
Roast the chiles on a griddle, open and remove the seeds. Place in a pot, cover with water, and boil until softened, blend with onion, garlic, vinegar, salt, cumin, oregano, and tomato. Strain.
In a skillet, heat the oil, fry the previous mixture and adjust the seasoning; let it cool. Add the chicken thighs and cactus strips.
Let it marinate in the refrigerator for one hour.
On a work surface, place a sheet of aluminum foil, on top of it a sheet of wax paper, fill with two thighs, some strips of cactus, and an avocado leaf on each paper; evenly cover with the sauce.
Form bags and tie with kitchen twine to close completely. Place the mixiotes in the Express Pressure Cooker®.
Place a steaming rack at the bottom of the Express Pressure Cooker® and add one liter of water.
Close the Express Pressure Cooker® and put on the pressure regulator, place it over high heat until a steady stream of steam comes out, reduce the flame to medium and cook for 25 minutes.
Remove from heat, let cool, remove the pressure regulator, open the Express Pressure Cooker® and it's ready!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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