Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tbsp. chipotle chili powder
- 2 tbsp. smoked paprika
- 1 tbsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8-10 corn husks, soaked in water for 30 minutes
For the Roasted Garlic Sauce:
- 1 head of garlic
- 1/4 cup olive oil
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup freshly squeezed lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. Preheat the oven to 375°F. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes, or until the garlic is soft and golden brown.
2. In a large mixing bowl, combine the shrimp, red onion, red and green bell peppers, cilantro, olive oil, lime juice, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Mix well to coat the shrimp and vegetables.
3. Take a soaked corn husk and place a spoonful of the shrimp mixture in the center. Fold the husk over the filling and tie the ends with kitchen twine. Repeat with the remaining husks and filling.
4. Place the mixiotes in a steamer or large pot with a steamer basket. Steam for 20-25 minutes, or until the shrimp is cooked through.
5. While the mixiotes are steaming, prepare the roasted garlic sauce. Squeeze the roasted garlic cloves into a blender or food processor. Add the olive oil, sour cream, mayonnaise, lime juice, salt, and pepper. Blend until smooth and creamy.
6. Serve the mixiotes hot with the roasted garlic sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Steaming temperature: Medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 14g
Protein: 18g
Sodium: 710mg
Sugar: 4g
Substitutions for ingredients:
- If corn husks are not available, you can use parchment paper or aluminum foil to wrap the shrimp mixture.
- You can substitute the sour cream with Greek yogurt for a healthier option.
- If chipotle chili powder is not available, you can use regular chili powder or cayenne pepper.
Variations:
- You can add sliced jalapeño peppers for extra heat.
- You can substitute the shrimp with chicken or beef.
- You can add diced tomatoes or corn for extra flavor and texture.
Tips and tricks:
- Make sure to soak the corn husks in water for at least 30 minutes to prevent them from burning.
- Use kitchen twine to tie the ends of the corn husks to keep the filling inside.
- You can marinate the shrimp mixture overnight for extra flavor.
Storage instructions:
Store any leftover mixiotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mixiotes in the microwave or oven until heated through.
Presentation ideas:
Serve the mixiotes on a platter with the roasted garlic sauce on the side. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Mexican rice, black beans, avocado salad
Suggested side dishes:
Mexican rice, black beans, avocado salad
Troubleshooting advice:
If the mixiotes are not cooked through, steam for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the shrimp until it is fully cooked to avoid any foodborne illnesses.
Food history:
Mixiotes are a traditional Mexican dish that originated in the state of Hidalgo. They are typically made with meat or seafood, wrapped in a corn husk, and steamed.
Flavor profiles:
The shrimp mixiote is spicy and smoky, with a hint of sweetness from the roasted bell peppers. The roasted garlic sauce is creamy and tangy, with a subtle garlic flavor.
Serving suggestions:
Serve the shrimp mixiote with a side of Mexican rice, black beans, and avocado salad for a complete meal.
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Region: Mexican
Taste: Savory, Tangy, Spicy, Herbaceous, Citrusy