Delicious recipe for Christmas mixiotes to share on your table at these parties.
Learn more about Robert Gutmann
Ingredients6 portions
Preparation
Soak the maguey leaves for 15 minutes in warm water
Spread each of the maguey leaves and place in the center a piece of chicken, 3 potatoes cambray, 1 tablespoon butter, an ounce of white wine, a chipotle chili, a pinch of thyme and cumin with salt to taste
Once stuffed, the mixiote is wrapped in the following way. Taking each of the ends to form a bag that we will tie with hemp thread and a firm knot to prevent them from falling apart.
Place the mixiotes in the expresso pot, well-placed and paraditos so that they are cooked in a bain-marie over the rack for 5 minutes
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