Name: Vegetable Mixiote
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 tablespoon cloves; 1 tablespoon oregano; 1/2 teaspoons cumin; 3 allspice berries; 1 tomato; 1/2 onions; 1 clove garlic, with skin; 4 guajillo chiles, cleaned, deveined, and seedless, for marinade; 1 ancho chile, cleaned, deveined, and seedless, for marinade; 1/4 cups vegetable broth; 1 tablespoon vegetable oil, of avocado; 1 teaspoon salt; 1 cup ear corn, cut into pieces; 1 cup oyster mushrooms, sliced; 1 cup broccoli, cut into florets; 1 cup carrot; 1 cup chilacayote, cut into wedges; 1 cup button mushrooms, sliced; epazote; pickled onions; nopal, cured; corn tortillas; water, hot; corn husk

Preparation

20 mins

15 mins

Low

Preheat the oven to 180°C. For the marinade, heat a griddle over low heat and roast all the marinade spices along with the tomato, onion, garlic, and chiles; remove from the griddle and set aside. Soak the chiles in hot water to soften them.