The mixiote it’s a Mexican dish which consists of steamed enchilada meat, wrapped in a film that comes off the maguey pulquero stalk. This movie is called mixiote she already owes her name to the recipe and that when used within the preparation it gives it a very characteristic rich flavor.
It is a preparation that is regularly prepared with meat, however, the chicken It can also be a good option to enjoy it and have that combination of flavors in spicy tones through the thick marinade it carries. far from being a recipe A reference in our country, it is a rich meal that can be prepared regardless of whether or not it is a special date.
with the following recipe you can prepare some delicious chicken mixiotes to have a typical mexican dish and be able to enjoy a completely homemade meal and surprise your family or guests. Dare to prepare them, just follow the step by step.
- 1 kilo of chicken (can be thighs or legs)
- 1 wide chili
- 10 guajillo chilies
- 1 morita chili (optional)
- 3 pieces of fat pepper
- 2 bay leaves
- 2 cloves
- 3 garlic cloves
- 1 pinch of oregano
- 1 pinch of thyme
- ½ tsp cumin
- 1 pinch of salt
- 500 grams of nopales cut into strips
- 1 cup julienned onion
- leaves for mixiote
Boil 3 cups of water, add the seedless and stemless chiles and let them soften for a few minutes. Once they are ready, blend them together with the 3 cloves of garlic, a cup of the cooking water itself, the oregano, the thyme, the cumin, the cloves, the allspice and the bay leaves, for about two minutes until you have a thick and homogeneous mixture.
Wash very well chickendrain and place in a glass container, pour the previous mixture where all the pieces are spread with the chili and let marinate for at least 40 minutes. You can marinate overnight to reinforce the flavor with the marinade, but if you don’t have enough time and you want this recipe immediately in less than an hour you can have flavor.
After the marinating time, lay out a sheet of aluminum and a sheet of mixioteplace a bed of nopales and cut onion, add salt to taste with ground black pepper. Now arrange a piece of chicken and add more marinade if you prefer. To wrap, fold the ends in, first two from the sides, then the remaining two. Make sure the fold is facing up to avoid spillage.
Repeat the previous step with the other pieces of chicken until all the mixiotes are formed.
cook them chicken mixiotes steamed for approximately 1 hour and 20 minutes over low heat, you can open some packaging to verify that the chicken is completely ready, just do this step very carefully so as not to burn yourself.
Serve hot in a deep dish so that when your guests open the mixiote do not spill out of the plate. Now is the time to enjoy them and see why they are one of the typical Mexican foods that are worth preparing at home.