GET THE RECIPE!

MUSHROOM MIXIOTE  TACOS

6 Guajillo chiles

1/2 teaspoon Cumin ground

4 Ancho chiles

3 cloves Garlic

1 Clove, whole 

1 piece Ceylon cinnamon stick, 1 inch

3 Black peppercorns

1/2 tsp. Oregano, dried

6 sheets Mixiote 

1/2 White Onion

1/4 cup White Vinegar

1 Avocado leaf, toasted

▢1 lb. Assorted mushrooms

12 oz. Nopales, diced (2 cups)

12 Corn Tortillas

1/2 Red onion, thinly sliced

1/3 cup Chopped cilantro

1/4 tsp Thyme, fresh, chopped

Your favorite Salsa

1

STEP 1

Fill container with hot water and soak your parchment or mixiote paper. Bring a small pot of water to a boil. Heat a comal or cast-iron skillet to medium heat and toast them lightly on both sides. Place in a bowl and pour boiling water over them. Let soak for 10 min.

2

STEP 2

Drain the soaked chiles, but reserve 1 cup of the chile soaking liquid. Place the other ingredientes, and 1/2 cup of the chile soaking liquid in the blender and process until smooth. Add the remaining 1/2 cup of chile soaking liquid to get the mixture to the consistency of a purée.

3

STEP 3

Heat a saucepot to medium-low heat and add the chile puree, simmer for 5-6 mins, adjust seasoning, remove from heat, and let cool. In a large bowl, combine the mushrooms, red onion, and nopales. Pour the chile puree on top and mix well to combine. Let marinate in the sauce for 30 min.

4

STEP 4

Setup up your steamer pot, fill the bottom with water, and place the mixiote packets on the steamer rack. Steam for 20 mins or until the contents of the packets are bubbling and the mushrooms are tender. Remove mixiote from the steamer and serve on warm corn tortillas and garnish with cilantro and your salsa.

 Serve right out of the steamer and let each person open their mixiote package. Serve with warm corn tortillas, chopped cilantro, and your favorite salsa.  If you have leftovers you can store them in the fridge for up to three days in an airtight container.  If you can't find avocado leaves, you can substitute them with ¼ teaspoon of crushed anise seed.

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