Ingredients with Measurements:
- 2 lbs rabbit meat, cut into chunks
- 6 dried guajillo chilies, seeded and deveined
- 4 dried ancho chilies, seeded and deveined
- 2 cups chicken broth
- 1/2 cup raisins
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup peanuts
- 1/2 cup dark chocolate chips
- 1/2 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 bay leaves
- 4 banana leaves, cut into 8-inch squares
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/2 cup tequila
Special equipment needed:
- Blender
- Large pot
- Mixing bowl
- Large baking dish
- Kitchen twine
Step-by-step instructions:
For the mole negro:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the guajillo and ancho chilies and cook for 2-3 minutes until fragrant.
3. Add the chicken broth, raisins, almonds, sesame seeds, pumpkin seeds, peanuts, chocolate chips, cinnamon, cloves, cumin, oregano, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Remove the pot from the heat and let the mixture cool slightly.
6. Transfer the mixture to a blender and blend until smooth. Set aside.
For the rabbit mixiote:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the rabbit meat with the orange juice, lime juice, and tequila. Let marinate for 30 minutes.
3. Place a banana leaf square on a flat surface. Place a few pieces of rabbit meat on top of the banana leaf, then spoon some mole negro over the meat.
4. Add a bay leaf on top of the mole negro, then fold the banana leaf over the meat to create a packet.
5. Tie the packet with kitchen twine to secure it.
6. Repeat with the remaining rabbit meat, mole negro, and banana leaves.
7. Place the packets in a large baking dish and bake for 1 hour.
8. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 30g
Protein: 30g
Sodium: 650mg
Sugar: 15g
Substitutions for ingredients:
- You can substitute chicken or beef for the rabbit meat.
- You can use different types of dried chilies depending on your preference.
- You can use vegetable or beef broth instead of chicken broth.
- You can use honey or agave nectar instead of raisins.
Variations:
- You can add diced potatoes or carrots to the rabbit mixiote for extra flavor and texture.
- You can use different types of nuts or seeds in the mole negro.
- You can add a splash of vinegar to the mole negro for extra tanginess.
Tips and tricks:
- Make sure to remove the seeds and veins from the dried chilies to avoid a bitter taste.
- Use fresh banana leaves if possible for a more authentic flavor.
- Let the rabbit meat marinate for at least 30 minutes to infuse it with flavor.
Storage instructions:
- Store any leftover rabbit mixiote in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rabbit mixiote in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the rabbit mixiote on a large platter with the banana leaves still intact for a rustic presentation.
- Garnish with fresh cilantro or chopped peanuts for extra flavor and texture.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Lime wedges
Pairings:
- Rice
- Beans
- Tortillas
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the mole negro is too thick, add more chicken broth or water to thin it out.
- If the rabbit mixiote is too dry, add more mole negro or a splash of chicken broth.
Food safety advice:
- Make sure to cook the rabbit mixiote to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
- Mixiote is a traditional Mexican cooking technique where meat is wrapped in banana leaves and slow-cooked until tender.
- Mole negro is a rich and complex sauce made with a variety of spices, nuts, and chocolate. It originated in Oaxaca, Mexico.
Flavor profiles:
- The rabbit mixiote is tender and flavorful, with a slightly smoky taste from the banana leaves.
- The mole negro is rich and complex, with a balance of sweet, spicy, and savory flavors.
Serving suggestions:
- Serve the rabbit mixiote with a side of rice and beans for a complete meal.
- Pair with a cold beer or a glass of red wine.
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Region: Mexican