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Robert Gutmann

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Recipe of Christmas Mixiote
Recipe

Christmas Mixiote

30 mins
Hight
15
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Delicious recipe for Christmas mixiotes to share on your table at these parties.
Learn more about Robert Gutmann

Ingredients

6 portions
  • 6 leaves Maguey
  • 6 chicken legs
  • 18 cambray potatoes
  • 6 tablespoons salted butter
  • 6 chipotle meco pepper
  • 6 ounces white wine
  • 6 pinches fresh thyme
  • 6 pinches cumin seed
  • 200 centimeters hemp twine
  • leaves salt, to taste

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

PRESENTATION

Serve with saffron rice.

TIPS

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

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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 (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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