Name: Seafood Mixiotes
Prep time: 80 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.