Seafood Mixiotes

Jessica Alcántara
The mixiote is a traditional Mexican dish where the filling is marinated and cooked, usually consisting of a protein in a chili marinade. In this case, we bring you this delicious seafood mixiote recipe with a marinade of guajillo, ancho, and morita chilies. The best option for Lent!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon cloves, for marinade
  • 1 tablespoon oregano, for marinade
  • 1/2 teaspoons cumin, for marinade
  • 3 allspice berries, for marinade
  • 2 tomatoes, for marinade
  • 1/2 onions, for marinade
  • 4 cloves garlic, with skin, for marinade
  • 4 guajillo chiles, clean, deveined, and seedless for marinade
  • 1 ancho chile, clean, deveined, and seedless for marinade
  • 1/4 cups shrimp broth, for marinade
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 cup shrimp, clean, for the mixiote
  • 1 cup octopus, cut into small pieces and cooked
  • 1 cup squid, baby, cleaned, cut into rings and tentacles separately
  • 2 red snapper fillets, cut into cubes
  • 1 cup squid, with tentacles
  • epazote
  • red onion, pickled
  • nopal, cured
  • corn tortillas, for garnish
Preparation
50 mins
30 mins
Low
  • Preheat the oven to 180° C.
  • For the marinade, heat a comal over low heat and roast all the marinade spices along with the tomato, onion, garlic, and chilies, remove from the comal and set aside. Soak the chilies in hot water to soften.
  • Blend the ingredients you roasted along with the soaked chilies to obtain a smooth marinade, add water if necessary and strain.
  • Heat a small pot over medium heat with the oil and fry the marinade, add the shrimp broth, season to taste with salt. Cool and set aside.
  • In a bowl, mix the shrimp with the octopus, squid, huachinango fillet, and the marinade. Marinate for 30 minutes in the refrigerator.
  • On a board, place the mixiote leaf, fill it with the previous preparation, and tie it like a mixiote.
  • Bake the mixiotes for 15 to 20 minutes at most, remove from the oven.
  • Serve your mixiotes and serve with epazote, pickled onions, cured nopales, and accompany with tortillas.

Nutritional Information

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