Chicken > Mexican > Chicken Mixiotes

Chicken Mixiote with Tomatillo Sauce Recipe

Ingredients with Measurements:
- 4 chicken breasts
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 cup chicken broth
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 12 corn husks
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and chopped
- 1/2 cup cilantro, chopped
- 1 lime, juiced

Special equipment needed:
- Blender
- Large pot
- Steamer basket

Step-by-step instructions:

1. Soak the corn husks in hot water for at least 30 minutes.

2. In a large pot, bring water to a boil. Add the guajillo and ancho chilies and let them simmer for 10 minutes.

3. Remove the chilies from the water and place them in a blender. Add the onion, garlic, cumin, oregano, salt, chicken broth, vinegar, and olive oil. Blend until smooth.

4. Cut the chicken breasts into small pieces and place them in a large bowl. Pour the chili sauce over the chicken and mix well.

5. Take a corn husk and place a spoonful of the chicken mixture in the center. Fold the husk over the chicken and tie the ends with a string.

6. Place the mixiotes in a steamer basket and steam for 45 minutes.

7. While the mixiotes are steaming, make the tomatillo sauce. In a blender, combine the tomatillos, jalapeño peppers, cilantro, and lime juice. Blend until smooth.

8. Serve the mixiotes with the tomatillo sauce on top.


Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
Steam the mixiotes at medium-high heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 25g
Protein: 35g

Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you can't find guajillo or ancho chilies, you can use other dried chilies.
- If you don't have corn husks, you can use parchment paper.

Variations:
- You can add potatoes, carrots, or other vegetables to the chicken mixture.
- You can use different types of chilies to make the sauce.
- You can serve the mixiotes with rice or beans.

Tips and tricks:
- Make sure to soak the corn husks in hot water for at least 30 minutes to make them pliable.
- If the chili sauce is too thick, you can add more chicken broth.
- You can make the mixiotes ahead of time and store them in the refrigerator for up to 3 days.

Storage instructions:
Store the mixiotes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the mixiotes, place them in a steamer basket and steam for 10-15 minutes.

Presentation ideas:
Serve the mixiotes on a platter with the tomatillo sauce on top. Garnish with cilantro and lime wedges.

Garnishes:
- Cilantro
- Lime wedges

Pairings:
- Mexican rice
- Refried beans
- Guacamole

Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Chips and salsa

Troubleshooting advice:
- If the chicken mixture is too dry, add more chicken broth.
- If the mixiotes fall apart while steaming, tie them tighter with the string.

Food safety advice:
- Make sure to wash your hands and all utensils before handling the chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Mixiotes are a traditional Mexican dish that originated in the state of Hidalgo. They are made by wrapping meat or vegetables in a corn husk and steaming them.

Flavor profiles:
This dish has a smoky and spicy flavor from the chili sauce, and a tangy and slightly sweet flavor from the tomatillo sauce.

Serving suggestions:
Serve the mixiotes with a cold beer or a margarita.

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Region: Mexican

Taste: Tangy, Savory, Spicy, Smoky, Herbaceous