If traditional dishes are spoken, the Mixiote is a worthy representative of Mexican cuisine. The preparation consists mainly of meat in marinade wrapped by a Maguey Penca movie that is cooked in steam. The recipe has varied over the years and, at present, there are endless ingredients that can be added. The meat that is normally used is the ram or chicken, and that is how in recipes we want you to learn how Mixiots of ram with nopales and potatoes, ingredients that will increase its rich flavor. Continue reading and discover the step by step of this recipe of Mixiotes de Carnero and do not worry if you are not in Mexico and do not find the leaf for mixiote, because we will give you some tips so you can do them from anywhere in the world.
| 🚻 6 Diners | 🕘 3h | 🍵 Main Dirt | 🤯 Dictation |
| Ingredients to make ram mixiots: |
| 1 meat sheet in piece 100 grams of chili guajillo clean 3 cloves of garlic 1 piece of onion hojas de laurel 1 teaspoon of oregano 3 cloves of smell 4 pimientas fat 1 teaspoon of cumin sal of grain 1 tablespoon of apple cider vinegar hojas for mixiote or aluminum foil cotton thread for kitchen 3 pieces of chopped nopales 2 medium potatoes chopped |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, |
Ingredients to make ram mixiots:
1. To start preparing the ram mixiots, it has chiles that must be previously clean without stem, without seed and without veins, give them a slight roasted without burning them.
Trick: It is very important that you clean them, since the marinade is not going to strain.
2. boil 3 cups of water, add the roasted chiles and let them soften for 5 minutes.
3. While the chiles soften, the garlic and onion teeth are softened.
4. Then, liquefy the chiles, the onion, the garlic cloves, the fatty pepper, the oregano, the cumin, two bay leaves, the smell and seasoned nails with a grain salt to taste. Add a bit of the cooking water of the chiles.
Trick: Let the chiles temper before liquefy.
5. In a container place the meat and empty the marinade, cover with a transparent plastic and let stand in the refrigerator for a minimum of 2 hours.
Trick: You can let stand for a night to even more intensify the flavor of the marinade in the meat.
6. After the rest time of the meat, you can start assembling your ram mixiots. To do this, first place a bed of nopales and chopped potatoes on your leaf. If you don have leaf leaves you can use aluminum foil without problems.
Trick: Don forget to season with a little more salt.
7. Add a piece of meat and a little more marinade, also place a bay leaf.
8. Close with the help of a kitchen thread. If you use aluminum foil, rolle the ends ensuring that the folds are up. Place your mixiots in a steamer, cover with a cloth and let cook for 1 hour.
9. To serve, cut the thread and extend, accompany with tortillas and enjoy these rich mixes of ram.
