Mixiotes de la Huasteca hidalguense (Hidalgo)

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Mixiotes de la Huasteca hidalguense (Hidalgo). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mixiotes de la Huasteca hidalguense (Hidalgo) is one of the most popular of current trending foods in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mixiotes de la Huasteca hidalguense (Hidalgo) is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Mixiotes de la Huasteca hidalguense (Hidalgo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixiotes de la Huasteca hidalguense (Hidalgo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixiotes de la Huasteca hidalguense (Hidalgo) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mixiotes de la Huasteca hidalguense (Hidalgo) estimated approx 1 hora 30 minutos.

To get started with this particular recipe, we have to prepare a few components. You can cook Mixiotes de la Huasteca hidalguense (Hidalgo) using 13 ingredients and 3 steps. Here is how you can achieve it.

COMENTARIOS: Es importante que se realiza con hoja especial para mixiote, que es la piel que se desprende de la hoja del maguey, para que se realicen correctamente y sean considerados mixiotes, además, es necesario remojar las hojas en agua tibia durante 15 minutos, tal como si fuera una hoja de totomoxtle para tamales; si se cuenta con una olla exprés, se pueden cocinar en ella durante, aproximadamente, 1 hora.

Ingredients and spices that need to be Make ready to make Mixiotes de la Huasteca hidalguense (Hidalgo):

1. 400 gr. espaldilla o lomo de borrego
2. c/s hojas de mixiote
3. 3 piezas chile ancho
4. 1 pieza chile pasilla
5. 4 piezas pimienta gorda de Tabasco
6. 2 piezas clavo de olor
7. 1/2 cda orégano
8. 1/2 cdita comino
9. 250 ml pulque
10. 2 piezas hoja de aguacate
11. 1 pieza naranja agria
12. 1/2 cabeza ajo
13. c/s manteca

Steps to make to make Mixiotes de la Huasteca hidalguense (Hidalgo)

1. Limpiar e hidratar (en agua caliente) los chiles, licuarlos junto con el pulque, pimienta, clavo, orégano, comino, jugo de naranja, ajo y sal, procurando que no quede muy líquida, colar y guisar con manteca; enfriar y reservar.
2. Marinar la carne durante 40 minutos en el refrigerador.
3. Armar los mixiotes y agregar salsa suficiente en cada uno, además de incorporar las hojas de aguacate para que de sabor, cocinar al vapor aproximadamente durante 2 horas, o hasta que la carne esté cocida.

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