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Because we know you can't resist the pibil, we bring you these easy, inexpensive and delicious chicken mixiotes, accompanied by pickled onions with a touch of roasted habanero.
3 habanero peppers, roasted and in strips, for the pickle
1/4 cups lemon juice, for the pickle
1 teaspoon oregano, for the pickle
to taste salt, for the pickle
to taste black pepper, for the pickle
Preparation
In a molcajete, add the onion, garlic, and peppers and mash with the owl until obtaining a raisin, add the annatto, orange juice little by little and mix until obtaining a uniform consistency. Reservation.
Pour the previous preparation into the chicken and marinate for 1 hour.
On a clay griddle, roast the banana leaves until soft. Reservation.
On a table, place a banana leaf, a holy leaf, the chicken pieces, avocado leaves, season with salt and pepper, cover the mixiotes, wrapping them completely with the banana leaf. Repeat the process until you finish forming all the mixiotes. Reservation
In a clay pot, place water, a rack and place the mixiotes, cook for 1 hour over medium heat.
For the pickle, mix the onions, the habanero pepper, the lemon, the oregano, season with salt and pepper and leave to marinate for 1 hour. Reservation
Serve the mixiotes on an extended plate with pickled onions, served with white rice and tortillas. Enjoy!
PRESENTATION
In an extended plate, accompanied by white rice and tortillas.
TIPS
You can substitute sour orange or lemon juice for the vinegar.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
38.5
kcal
1.93%
Carbohydrate, by difference
9.2
g
3.07%
Protein
0.3
g
0.6%
Total lipid (fat)
0
g
0%
100
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