Mushroom Mixiote Tacos

three mixiote tacos on a clay plate with a skull behind it

A braise of mushrooms marinated in a sauce of guajillo and ancho chiles, cumin, oregano, thyme, cinnamon, and avocado leaf, wrapped in a mixiote leaf and steamed until tender.

Course Main Course

Cuisine Mexican

Diet Vegan

Total Time 1 10

Servings servings

Calories 247kcal

Author Dora S.

Ingredients

6 sheets Mixiote or parchment paper squares
6 Guajillo chiles dried, de-stemmed, de-seeded
4 Ancho chiles dried, de-stemmed, de-seeded
½ teaspoon Cumin ground 1/4 tsp. Cumin seeds
3 cloves Garlic
1 Clove whole
3 Black peppercorns
1 piece Ceylon cinnamon stick 1 inch
½ tsp. Oregano dried
¼ tsp Thyme fresh, chopped
½ White Onion
1 Avocado leaf toasted
¼ cup White Vinegar
1 lb. Assorted mushrooms oyster, portobello, shiitake, sliced
12 oz. Nopales diced (2 cups)
½ Red onion thinly sliced
12 Corn Tortillas
⅓ cup Chopped cilantro
Your favorite Salsa

Instructions

Fill a large container or pot 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.
In the meantime, bring a medium pot of water and salt to a boil and drop in the nopales. Boil for 8 - 10 minutes until the nopales are tender. Drain and run cold water over the nopales. Set aside.
Drain the soaked chiles, but reserve 1 cup of the chile soaking liquid. Place the chiles, cumin, garlic, cloves, peppercorn, cinnamon, thyme, oregano, onion, avocado leaf, vinegar, and 1/2 cup of the chile soaking liquid in the blender and process until smooth. If necessary add the remaining 1/2 cup of chile soaking liquid to get the mixture to the consistency of a purée. Strain.
Heat a saucepot to medium-low heat and add the chile puree, simmer for 5-6 minutes, 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.
Remove paper from water and lay out the pieces on a cutting board. Divide the mushroom mixture among the 6 pieces of paper, gather the edges of the paper together, and tie with butcher’s twine.
Setup up your steamer pot, fill the bottom with water, and place the mixiote packets on the steamer rack. Steam for 20 minutes or until the contents of the packets are bubbling and the mushrooms are tender.
Remove mixiote from the steamer and serve your mixiote on warm corn tortillas and garnish with cilantro and your favorite salsa.

Notes

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.

Nutrition