Recipe for pork mixiote
The mixiote or mexiote (from the Nahuatl metl 'maguey' and xiotl 'coating film from a stalk') is an authentic mexican recipe, consisting of beef wrapped in a special film, steamed with a sauce with chilies, which film is extracted from the stalk of the agave or maguey plant. This coating film is called mixiote and this dish was named after it; however the harvesting of this mixiote film from the maguey plant often kills it; which is why today we recommend using the mixiote paper or aluminum foil as substitute.
In Mexico, the meat used in this dish can be mutton, chicken, rabbit, pork, beef or fish cooked with some kind of sauce, usually chilies and herbs, among which the avocado leaves, bay leaf, thyme, marjoram and oregano all help to give it flavour. Optionally sometimes an achiote adobo is added to accentuate the flavor and color of the dish. In some instances, the mixiote pouches can be filled with different fillings, such as nopal cactus and potatoes.
Mexican Recipe for Mixiote of Pork
Ingredients:
* 1/2 lb. of smoked bacon
* 2 lb. pork meat, diced
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 cup liquid chicken broth
* 5-10 chiles guajillos, seeds and veins removed
* 8 roasted red tomatoes
* 1 teaspoon cumin
* 1 cinnamon stick
* 2 cloves
* Salt and pepper to taste
* 6 sheets of mixiote paper, or aluminum foil
Preparation:
1) Place bacon in a skillet over medium heat until it is starting to brown and its fat is melting, remove the bacon and in the same skillet, fry the onion when it is translucent, add the garlic.
2) Add the chicken broth, chile guajillo, roasted tomatoes, cumin, cinnamon, cloves, salt and pepper, cook over medium heat for 10 minutes, blend in a blender and chill.
3) Marinate the diced pork meat in this sauce for three hours.
4) Put the stuffed pork marinated in individual sheets of mixiote paper (or foil), close them well formed as little pouches and steam for 40 minutes or so.
