Portobello Mixiote

Superama

This Lent, don't overlook Mexican dishes and prepare this delicious portobello, mushroom, and champignon mixiote that you will surely love. It has a rich red sauce spiced with cinnamon, thyme, and cumin, accompanied by nopales and prepared in mixiote leaves.

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Ingredients

Servings

4 guajillo chiles, deveined
1/4 Great Value® Cinnamon Sticks
1/8 teaspoons thyme
1/8 teaspoons cumin
1 clove garlic, grilled
1/8 onions, grilled
1/2 teaspoons Great Value® plain salt
1/4 teaspoons pepper
4 portobello mushrooms, cut into strips
2 cups oyster mushrooms, cut into strips
2 cups button mushrooms, cut into strips
7 nopales, cut into strips
2 tomato peel
1 teaspoon Great Value® plain salt
1 avocado leaves, grilled
4 leaves for mixiote, rehydrated
2 cups rice, cooked for accompaniment
8 corn tortillas

Preparation

55 mins

30 mins

Low

Grill the chiles on a comal and then soak in hot water until softened.
Blend the chiles with the cinnamon, thyme, cumin, garlic, onion, and a bit of the soaking liquid from the chiles. Season with salt and pepper.
Place the portobellos, mushrooms, and champignons in a bowl and add the sauce. Mix very well and marinate for about 20 to 25 minutes.
Meanwhile, cook the nopales in a small pot with boiling salted water and tomato skins. Rinse to remove the slime and set aside.
Assemble the mixiotes by placing a bit of nopales in each previously rehydrated leaf, and on top the mushroom mixture. Sprinkle a bit of grilled avocado leaf and tie with the same leaf or with hemp twine.
Cook the mixiotes in a steamer with water for about 20 minutes or until the mushrooms are tender. Serve over a bed of white rice and accompany with tortillas. Buy HERE

Nutritional Information

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

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