Ingredients with Measurements:
- 6 dried guajillo chiles
- 1 cup boiling water
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 cups chopped vegetables (such as zucchini, bell peppers, and mushrooms)
- 6 corn husks
Special equipment needed:
- Blender
- Steamer basket
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, soak the dried guajillo chiles in boiling water for 20 minutes.
3. In a blender, combine the soaked chiles, onion, garlic, oregano, cumin, salt, black pepper, lime juice, and olive oil. Blend until smooth.
4. In a large bowl, toss the chopped vegetables with the salsa verde.
5. Soak the corn husks in warm water for 10 minutes.
6. Take one corn husk and place a portion of the vegetable mixture in the center. Fold the husk over the filling and tie the ends with kitchen twine.
7. Repeat with the remaining corn husks and vegetable mixture.
8. Place the mixiotes in a steamer basket and steam for 30 minutes.
9. Remove the mixiotes from the steamer basket and place them on a baking sheet.
10. Bake in the preheated oven for 10 minutes to brown the husks.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 350°F
- Steamer basket temperature: boiling water
Serving size:
- 6 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Dried guajillo chiles can be substituted with dried ancho chiles.
- Any vegetables can be used in place of zucchini, bell peppers, and mushrooms.
Variations:
- Add cooked rice or quinoa to the vegetable mixture for a heartier meal.
- Use chicken or beef instead of vegetables for a meaty version.
- Add cheese to the vegetable mixture for a cheesy twist.
Tips and tricks:
- Make sure to soak the corn husks in warm water before using them to prevent them from breaking.
- Use kitchen twine to tie the ends of the corn husks to keep the filling inside.
- Serve with additional salsa verde and lime wedges for extra flavor.
Storage instructions:
- Store any leftover mixiotes 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 10-15 minutes.
Presentation ideas:
- Serve the mixiotes on a platter with additional salsa verde and lime wedges.
- Garnish with chopped cilantro and sliced jalapeños.
Pairings:
- Serve with Mexican rice and refried beans for a complete meal.
- Pair with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the corn husks break while wrapping the filling, use another husk to reinforce it.
Food safety advice:
- Make sure to cook the mixiotes thoroughly to avoid any foodborne illnesses.
Food history:
- Mixiotes are a traditional Mexican dish that originated in the state of Mexico. They are typically made with meat, but this vegetarian version is a healthier twist on the classic dish.
Flavor profiles:
- The mixiotes have a smoky and spicy flavor from the salsa verde and the dried chiles.
Serving suggestions:
- Serve the mixiotes hot with additional salsa verde and lime wedges on the side.
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Region: Mexican