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Recipe of Seafood Mixiotes
Sandra

Sandra Ortega

Recipe of Seafood Mixiotes
Sandra

Sandra Ortega

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Seafood Mixiotes

80 minutes
Easy
6 servings
1
The mixiote is a traditional Mexican dish where the filling is cooked and marinated, usually consisting of a protein, in a chile marinade. In this case we bring you this delicious seafood mixiote recipe with a guajillo, wide and morita adobito. The best option for Lent!

Ingredients

  • 1 tablespoon of whole nail for marinade
  • 1 tablespoon of oregano for marinade
  • 1/2 teaspoonful of cumin for marinade
  • 3 pieces of fat pepper for marinade
  • 2 pieces of tomato for marinade
  • 1/2 piece of onion for marinade
  • 4 teeth of Garlic with shell, for marinade
  • 4 pieces of guajillo chile clean, deveined and seedless for marinade
  • 1 piece of wide chili clean, deveined and seedless for marinade
  • 1/4 of Cup of shrimp broth for marinade
  • 1 tablespoon of oil
  • 1 teaspoonful of Salt
  • 1 Cup of shrimp clean, for the mixote
  • 1 Cup of octopus cut into small pieces and cooked
  • 1 Cup of squid baby, clean, cut into rings and tentacles
  • 2 pieces of red snapper filet cut into cubes
  • 1 Cup of squid with tentacles
  • to taste of epazote
  • to taste of purple Onion pickled
  • to taste of nopal cured
  • to taste of Corn tortillas To accompany

    Preparation

    Preheat the oven to 180 ° C.
    For the adobo, heat a comal over low heat and roast all the spices of the marinade together with the tomato, onion, garlic and chilies, remove from the comal and reserve. Soak the chilies in hot water so they soften.
    Blend the ingredients you roasted together with the soaked chilies to obtain a smooth marinade, add water if necessary and strain.
    Heat a pot over medium heat with the oil and fry the marinade, add the shrimp broth, season to your liking with the salt. Chill and reserve.
    In a bowl, mix the shrimp with the octopus, the squid, the red snapper fillet and the marinade. Marina for 30 minutes in refrigeration.
    On a board, place the mixiote leaf, fill with the previous preparation and tie as a mixiote.
    Bake the mixiotes for 15 to 20 minutes maximum, remove from the oven.
    Serve your mixiotes and serve with epazote, pickled onions, cured nopalitos and served with tortillas.

    PRESENTATION

    Serve your mixiote with pickled onions and cured nopalitos, decorate with epazote.

    TIPS

    When you give your spices to the comal, you will know that they are ready when they begin to release the aromas, this process helps the flavors to intensify.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    186
    kcal
    9.3%
    Carbohydrates
    7.1
    g
    2.4%
    Proteins
    29.7
    g
    59%
    Lipids
    4.1
    g
    6.3%
    Fiber
    1.9
    g
    3.8%
    Sugar
    0.1
    g
    0.2%
    Cholesterol
    325
    mg
    108%
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