Mixiote De Pollo Con Nopales
Nothing says Mexican food like a delicious mixiote. Our green and secret ingredient will take you back to your roots.
4
1 Hour, 30 Min.
1 Hour, 30 Min.
3 Hours
Ingredients
- 1 (30-ounce) jar DOÑA MARÍA® Nopalitos, drained
- 4 Chicken legs.
- 1/2 cup dry Chile guajillo.
- 1 tomato
- 1 white onion
- 2 garlic cloves
- 1 tablespoon oregano
- 1 tablespoon cumin.
- 2 tablespoon white vinegar
- 1 cup water
- 2 tablespoon vegetable oil
- 1 tablespoon salt
- 6 wax paper 7×7 inch
- 6 sheets 7×7 inch aluminum foil Yarn or cord to tie them.
Directions
- In small skillet, add deveined and clean chiles, chopped onion, and minced garlic and cook until roasted.
- In small pot, soak the roasted chiles in hot water until soft.
- In blender, add chiles, tomato, onion, garlic, oregano, cumin, vinegar, salt, a cup of water and mix at max power for 2 minutes.
- In small skillet on medium heat, strain mix from the blender with oil. Fry for 7 minutes and reserve off heat.
- In medium bowl, place chicken leg, drained DOÑA MARÍA® Nopalitos, and mix with chili sauce. Cover and reserve in refrigerator for 1 hour.
- On wax paper, place chicken leg, DOÑA MARÍA® Nopalitos, and chili sauce. Fold wax paper as a bag and tie up with thread.
- Wrap Mixiote in a sheet of aluminum paper and seal. Repeat until 4 Mixiotes are formed.
- In large steamer, place mixiotes and steam for 1 hour 30 minutes