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Gabriela

Gabriela Morales

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Vegetable Mixiote

20 min
15 min
Easy
152
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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

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 the shell
  • 4 pieces of guajillo chili pepper clean, deveined and seedless, for the marinade
  • 1 piece of ancho chili pepper clean, deveined and seedless, for the 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 (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.

    PRESENTATION

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

    TIPS

    When you add the 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 to roast them on low heat, because they have to burn easily.

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    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 (1)
    Maria Diaz
    26/06/2019 09:31:52
    En ingredientes pide hojas de maíz. Para qué? En preparación pone "hoja de mixiote" Es hoja "para mixiote" Debe pedir hojas de maguey.

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