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 your meal.
Learn more about Gabriela Morales
Ingredients6 portions
Preparation
Preheat the oven to 180 ° C (356F)
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. Marinate in refrigeration for 30 minutes.
On a cutting 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.
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