This version of mixiotes is completely free of animal protein, and its alternative filling has a delicious flavor. With this recipe, you can enjoy a healthy meal that is enhanced with Del Fuerte® Natural Tomato Puree.
6 guajillo chiles, clean, without stems, veins, or seeds
3 ancho chiles, clean, without stems, veins, or seeds
3 tomatillos, without skin, cut into quarters
1 cup orange juice, seedless
1 box Del Fuerte® natural tomato purée, 210 g
2 leaves bay
2 cloves
2 black peppercorns
1 tablespoon oregano
1/2 teaspoons cumin, whole
salt
2 tablespoons vegetable oil
4 cups button mushrooms, in half
salt
avocado leaves
2 cups nopal salad, pickled, to accompany mixiotes
black frijoles de la olla, to accompany
Preparation
15 mins
20 mins
Low
Heat vegetable oil in a deep pan over medium heat and fry the onion along with the garlic, guajillo chiles, ancho chiles, and tomatillo for 3 minutes; add the orange juice, Del Fuerte® Natural Tomato Puree, bay leaf, clove, whole black pepper, oregano, and cumin, cooking for 5 minutes until all ingredients soften; season with salt. Remove and let cool slightly.
Blend the previous ingredients in the blender for 5 minutes until you achieve a very smooth texture. Set aside and let cool.
Heat a pan over high heat and add the vegetable oil, mushrooms, and season with a little salt, cooking for 3 minutes until a golden crust forms. Remove from heat.
To assemble the mixiotes, place a square of aluminum foil, then a square of wax paper on top, add a little sauce as a base, place an avocado leaf, the golden mushrooms, and drizzle with more sauce; close the corners of the paper and secure with a little cotton string.
Heat water in a steamer and cook the mixiotes for 15 minutes, remove from the steamer and serve with nopal salad on top. Accompany with beans from the pot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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