Homemade Chicken Mixiote

Marielle Henaine
Mixiote is a Mexican preparation, whose main characteristics are steaming and some protein marinated in a spiced sauce. For this mixiote recipe, we will use chicken and nopales, and the sauce is prepared with guajillo chili, ancho chili, green tomato, and spices. Traditionally, it is wrapped in maguey leaves, but there are other alternatives to make them, such as wax paper. This is a simple and practical version of homemade chicken mixiote.
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Ingredients
6
Servings
  • 6 guajillo chiles
  • 3 ancho chiles
  • 3 tomatillos, cut into quarters
  • 1/4 onions
  • 2 cloves garlic
  • 2 leaves bay
  • 2 cloves
  • 2 black peppercorns
  • 1 tablespoon oregano
  • 1/2 teaspoons ground cumin
  • 2 cups orange juice
  • 1 cup water
  • salt
  • 6 pieces chicken
  • nopal, cut into strips
  • oregano, for garnish
Preparation
25 mins
20 mins
Low
  • Heat a pot over medium heat and cook the guajillo chili, ancho chili, tomatoes, onion, garlic, bay leaf, clove, black pepper, oregano, cumin, orange juice, water, and a pinch of salt. Blend for a few minutes and add salt. Set aside.
  • Place the chicken in a container, season with salt and pepper, and add the sauce; marinate for 10 minutes.
  • On a piece of wax paper approximately 30 x 20 cm, place the marinated chicken and nopales; close with hemp twine. Set aside.
  • Cook the mixiotes for about 20 minutes in a steamer or a similar pot.
  • Serve, garnish with oregano, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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