Ingredients with Measurements:
- 1 pound of mixed mushrooms (such as shiitake, oyster, and cremini)
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of vegetable broth
- 1/4 cup of raisins
- 1/4 cup of chopped almonds
- 1/4 cup of chopped fresh cilantro
- 8 corn husks
For the Mole Sauce:
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of allspice
- 1/4 teaspoon of cloves
- 1/4 teaspoon of coriander
- 1/4 teaspoon of black pepper
- 1/4 cup of raisins
- 1/4 cup of chopped almonds
- 1/4 cup of chopped dark chocolate
- 2 cups of vegetable broth
Special equipment needed:
- Blender or food processor
- Steamer basket
- Large pot
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes.
2. To make the mole sauce, heat a large skillet over medium heat. Add the ancho and guajillo chiles and toast for 1-2 minutes on each side until fragrant. Remove from the skillet and soak in hot water for 10 minutes.
3. In the same skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the cumin, cinnamon, allspice, cloves, coriander, and black pepper to the skillet and cook for 1-2 minutes until fragrant.
5. Drain the soaked chiles and add them to the skillet along with the raisins, almonds, dark chocolate, and vegetable broth. Bring to a simmer and cook for 10-15 minutes until the sauce has thickened.
6. Remove the skillet from the heat and let the sauce cool slightly. Transfer the sauce to a blender or food processor and blend until smooth.
7. Preheat a steamer basket over medium-high heat.
8. In a large bowl, combine the mushrooms, onion, garlic, olive oil, oregano, cumin, smoked paprika, salt, and black pepper.
9. Take a soaked corn husk and place a spoonful of the mushroom mixture in the center. Fold the sides of the husk over the filling and then fold the bottom of the husk up to enclose the filling. Repeat with the remaining corn husks and filling.
10. Place the mixiotes in the steamer basket and steam for 30-40 minutes until the mushrooms are tender.
11. To serve, place a mixiote on a plate and spoon some mole sauce over the top. Sprinkle with chopped cilantro and serve.
- Time:
Preparation time: 45 minutes
- Cooking time: 40 minutes
Temperature:
- Steaming temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 370
- Fat: 25g
- Carbohydrates: 32g
- Protein: 9g
- Fiber: 8g
- Sugar: 16g
- Sodium: 660mg
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have corn husks, you can use parchment paper instead.
- If you don't have ancho and guajillo chiles, you can use other dried chiles such as pasilla or chipotle.
Variations:
- You can add some cooked rice or quinoa to the mushroom mixture for a heartier filling.
- You can use a different type of sauce such as salsa verde or tomato sauce instead of mole sauce.
Tips and tricks:
- Make sure to soak the corn husks for at least 30 minutes to make them pliable and easy to work with.
- If the mole sauce is too thick, you can thin it out with some additional vegetable broth.
- You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Leftover mixiotes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mixiotes in a steamer basket and steam for 5-10 minutes until heated through.
Presentation ideas:
- Serve the mixiotes on a colorful plate with a drizzle of mole sauce and some chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the mixiotes are falling apart, make sure to wrap them tightly in the corn husks and tie them with kitchen twine to secure them.
- If the mole sauce is too spicy, you can reduce the amount of chiles or remove the seeds before soaking them.
Food safety advice:
- Make sure to cook the mixiotes until the mushrooms are tender and the filling is heated through to prevent foodborne illness.
Food history:
- Mixiotes are a traditional Mexican dish that originated in the state of Hidalgo. They are typically made with meat or fish wrapped in a banana leaf or corn husk and steamed.
Flavor profiles:
- The mixiotes are savory and smoky with a hint of spice from the mole sauce. The mole sauce is rich and complex with a balance of sweet, spicy, and bitter flavors.
Serving suggestions:
- Serve the mixiotes with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican