x
Gabriela

Gabriela Morales
ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Vegetable Mixiote

20 min
15 min
Easy
135
Favorites
Collections
Glider
Super List
Upload a picture
To print
The mixiote is a traditional Mexican dish where the stuffing is marinated and cooked, in this case it is prepared with tasty and healthy vegetables, in a chile marinade. Cook this mushroom mixiote recipe with corn, broccoli, carrot, chilacayote and mushrooms, ideal if you prefer something healthier but delicious for food.
Learn more about Gabriela Morales

Ingredients

6 servings
  • 1 tablespoon of whole clove
  • 1 tablespoon of oregano
  • 1/2 teaspoonful of cumin
  • 3 pieces of allspices
  • 1 piece of tomato
  • 1/2 piece of onion
  • 1 clove of garlic with Shell
  • 4 pieces of guajillo chili pepper clean, deveined and seedless, for marinade
  • 1 piece of ancho chili pepper clean, deveined and seedless, for marinade
  • 1/4 of Cup of Vegetables soup
  • 1 tablespoon of oil Of avocado
  • 1 teaspoonful of Salt
  • 1 Cup of corn cut into pieces
  • 1 Cup of mushroom filleted
  • 1 Cup of broccoli cut into small trees
  • 1 Cup of carrot
  • 1 Cup of chilacayote cut into segments
  • 1 Cup of mushroom sliced
  • to taste of epazote
  • to taste of pickled onion or pickles
  • to taste of nopal cured
  • to taste of Corn tortillas
  • enough of Water hot
  • enough of corn leaf

    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 to soften them.
    Blend the ingredients you grilled with the soaked chilies and the vegetable broth until you get a smooth marinade.
    In a bowl, mix the vegetables with the marinade, the avocado oil and the salt. Marina in refrigeration for 30 minutes.
    On a board, place the mixiote leaf, the corn leaves, fill with the previous preparation and tie as a mixiote. Place in a refractory oven.
    Bake the mixiotes for 15 minutes or until the vegetables are cooked, remove from the oven.
    Serve your mixiotes with epazote, pickled onions, cured nopalitos and accompany 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. Take care of roasting on low heat, because they have to burn easily.

    Did you cook this recipe?

    Print recipe for:
    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    121
    kcal
    6.0%
    Carbohydrates
    22.7
    g
    7.6%
    Proteins
    6.1
    g
    12%
    Lipids
    3.0
    g
    4.7%
    Fiber
    6.3
    g
    13%
    Sugar
    6.7
    g
    7.5%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this Tip.
    Ratings (0)
    Be the first to give a rating

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES
    Recipe of Portobello Mixiote

    Portobello Mixiote

    0 Comments
    Recipe of Chicken Mixiote

    Chicken Mixiote

    7 Comments
    Recipe of Seafood Mixiotes

    Seafood Mixiotes

    0 Comments
    Recipe of EXPRESS BRAND PRESSURE COOKER Chicken Mixiote

    EXPRESS BRAND PRESSURE COOKER Chicken Mixiote

    4 Comments
    Recipe of Chicken Mixiote with Nopales

    Chicken Mixiote with Nopales

    49 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING