Ingredients with Measurements:
- 1 lb of white fish fillets
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 garlic cloves
- 1/2 onion
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tomatoes
- 1/4 cup of water
- 4 pieces of parchment paper, cut into 12-inch squares
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
- Large skillet or griddle
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stems and seeds from the dried chiles and place them in a bowl with hot water for 10 minutes.
3. In a blender or food processor, blend the garlic, onion, cumin, oregano, salt, and black pepper until smooth.
4. Add the soaked chiles and 1/4 cup of water to the blender and blend until smooth.
5. Cut the fish fillets into 4 equal pieces and place them in a bowl. Pour the chile sauce over the fish and mix well.
6. Cut the tomatoes into thin slices.
7. Place a piece of parchment paper on a flat surface. Place a few tomato slices in the center of the parchment paper.
8. Place a piece of fish on top of the tomato slices.
9. Fold the parchment paper over the fish to create a packet. Fold the edges of the parchment paper to seal the packet.
10. Repeat with the remaining fish, tomato slices, and parchment paper.
11. Heat a large skillet or griddle over medium-high heat.
12. Place the fish packets on the skillet or griddle and cook for 10-12 minutes, flipping once, until the fish is cooked through.
13. Serve the fish mixiote with lime wedges and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillets can be used instead of the recommended fish.
- Any dried chiles can be used instead of guajillo and ancho chiles.
Variations:
- Add sliced onions and bell peppers to the fish mixiote for extra flavor.
- Use shrimp instead of fish for a seafood mixiote.
Tips and tricks:
- Make sure to soak the dried chiles in hot water before blending them to make the sauce.
- Use a large skillet or griddle to cook the fish packets to ensure even cooking.
- Serve the fish mixiote with rice or tortillas for a complete meal.
Storage instructions:
Store any leftover fish mixiote in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish mixiote in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the fish mixiote on a platter with lime wedges and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve the fish mixiote with rice, tortillas, or a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
If the fish packets are not cooking evenly, adjust the heat on the skillet or griddle to ensure even cooking.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mixiote is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with meat or seafood that is marinated in a spicy sauce and cooked in parchment paper.
Flavor profiles:
The fish mixiote is spicy and flavorful, with a hint of smokiness from the dried chiles.
Serving suggestions:
Serve the fish mixiote as a main dish for a Mexican-inspired dinner party.
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Region: Mexican