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Robert Gutmann

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Recipe of Christmas Mixiote
Recipe

Christmas Mixiote

30 mins
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Delicious recipe for Christmas mixiotes for you to share at your table this holiday season.
Learn more about Robert Gutmann

Ingredients

6 portions
  • 6 leaves maguey
  • 6 chicken legs
  • 18 potato cambray
  • 6 tablespoons butter with salt
  • 6 chipotle chili meco
  • 6 ounces white wine
  • 6 pinches fresh thyme
  • 6 pinches cumin seed
  • salt, to taste

Preparation

The maguey leaves are soaked for 15 minutes in warm water.
Spread each of the maguey leaves and place in the center a piece of chicken, 3 chambray potatoes, 1 tablespoon of butter, an ounce of white wine, a chipotle chili, a pinch of thyme and cumin with salt to taste
Once filled, the mixiote is wrapped as follows. Taking each of the ends to form a bag that we are going to tie with hemp thread and a firm knot to prevent them from unraveling.
Place the mixiotes in the pressure cooker well arranged and standing up to cook in a bain-marie on the rack for 5 minutes

PRESENTATION

Serve with saffron rice.

TIPS

The same recipe can be made with mutton, nopalitos and chilacas.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
221.5
kcal
11.08%
Carbohydrate, by difference
1.7
g
0.57%
Protein
1.2
g
2.4%
Total lipid (fat)
18.4
g
28.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Blanca Salido Macias
09/12/2013 17:53:06
hay que probar me gusta la receta
Carmen Guzman
04/01/2013 11:48:18
SEGURAMENTE QUE LOS HARE YO LOS HE HECHO DE POLLO CON CHILE GUAJILLO, NOPALES Y PAPAS. PROBARE ESTOS, SEGURAMENTE ME ENCANTARAN. GRACIAS CHEF

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