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Recipe of Portobello Mixiote
Recipe

Portobello Mixiote

55 mins
30 mins
Low
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This Lent do not leave aside the Mexican dishes and prepare this rich mix of portobello, mushrooms and mushrooms that you will surely love. It has a rich red sauce spiced with cinnamon, thyme and cumin, accompanied by nopales and prepared in leaf for mixiote.
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Ingredients

4 portions
  • 4 guajillo chilies, deveined
  • 1/4 Great Value® Cinnamon Sticks
  • 1/8 teaspoons thyme
  • 1/8 teaspoons cumin
  • 1 clove garlic, roast
  • 1/8 onions, grilled
  • 1/2 teaspoons Great Value® salt
  • 1/4 teaspoons black pepper
  • 4 portobello mushrooms, cut into strips
  • 2 cups oyster mushroom, cut into strips
  • 2 cups mushroom, cut into strips
  • 7 nopales, cut into strips
  • 2 tomato peel
  • 1 teaspoon Great Value® salt
  • 1 avocado leaves, grilled
  • 4 leaves for mixiote, hydrated
  • 2 cups rice, cooked to accompany
  • 8 corn tortillas

Preparation

Roast chiles in a comal and then soak in hot water until softened.
Blend the chilies with the cinnamon, thyme, cumin, garlic, onion and a little of the chilli soaking liquid. Season are salt and pepper.
Place the portobellos, the mushrooms and the mushrooms in a bowl and add the sauce. Mix very well and marina around 20 to 25 minutes.
Meanwhile, cook the nopales in a pot with boiling water with salt and tomato peels. Rinse to remove the drool and reserve.
Arrange the mixiotes by placing a little cactus on each leaf, previously hydrated, and on top of the mushroom mixture. Sprinkle some roasted avocado leaf and tie with the same leaf or with hemp thread.
Cook the mixiotes in a steamer with water for around 20 minutes or until the mushrooms are soft. Serve on a bed of white rice and accompany with tortillas.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
168.4
kcal
8.42%
Carbohydrate, by difference
36.7
g
12.23%
Protein
4.1
g
8.2%
Total lipid (fat)
0.6
g
0.92%
100
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Provided by USDA
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