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Gabriela

Gabriela Morales

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Vegetable Mixiote

20 mins
15 mins
Low
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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 portions
  • 1 tablespoon whole clove
  • 1 tablespoon oregano
  • 1/2 teaspoons cumin
  • 3 allspices
  • 1 tomtato
  • 1/2 onions
  • 1 clove garlic, with the shell
  • 4 guajillo chilies, clean, deveined and seedless, for the marinade
  • 1 ancho chili pepper, clean, deveined and seedless, for the marinade
  • 1/4 cups Vegetables soup
  • 1 tablespoon oil, Of avocado
  • 1 teaspoon salt
  • 1 cup corn, cut into pieces
  • 1 cup mushroom, filleted
  • 1 cup broccoli, cut into small trees
  • 1 cup carrot
  • 1 cup chilacayote, cut into segments
  • 1 cup mushroom, sliced
  • to taste epazote
  • to taste pickled onion, or pickles
  • to taste nopal, cured
  • to taste corn tortilla
  • enough Water, hot
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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