Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup guajillo chili sauce
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 8 banana leaves, soaked in water for 30 minutes
Special equipment needed:
- Grill
- Large mixing bowl
- Aluminum foil
Step-by-step instructions:
1. In a large mixing bowl, combine the pork cubes, guajillo chili sauce, orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper. Mix well to coat the pork evenly.
2. Take a banana leaf and place it on a flat surface. Spoon about 1/2 cup of the pork mixture onto the center of the leaf. Fold the leaf over the pork to create a packet. Repeat with the remaining pork and banana leaves.
3. Wrap each packet with aluminum foil to seal in the juices.
4. Preheat the grill to medium-high heat. Place the packets on the grill and cook for 20-25 minutes, turning occasionally, until the pork is cooked through and tender.
5. Remove the packets from the grill and carefully unwrap them. Serve hot with your favorite sides.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 12g
Protein: 45g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Guajillo chili sauce can be substituted with any other chili sauce of your choice.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add sliced onions and bell peppers to the pork mixture for added flavor and texture.
- Use different types of chili sauces to create different flavor profiles.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Soak the banana leaves in water before using to prevent them from tearing.
- Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F.
- Serve with fresh cilantro and lime wedges for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled pork mixiote on a platter with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican street corn
- Avocado salad
- Chips and salsa
Troubleshooting advice:
- If the pork is tough, it may not have been cooked long enough. Cook for an additional 5-10 minutes until tender.
- If the banana leaves tear, use parchment paper instead.
Food safety advice:
- Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Mixiote is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with meat, spices, and chili sauce, wrapped in banana leaves, and cooked over an open flame.
Flavor profiles:
This grilled pork mixiote is spicy, tangy, and savory.
Serving suggestions:
Serve hot with your favorite sides and garnishes.
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Region: Mexican