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Mixiotes
Mixiotes are the rather tough outer membranes of
young of Maguey (century) plant leaves. The membranes are removed
in sheets and used to wrap little bundles of marinated meats and chiles
which were then steamed as you would a tamale. Today you can use
banana leaves, or parchment paper. In Mexico the use of the Maguey
was stopped by law because stripping the young leaves killed the plant
and it was decimating the plant population. The word Mixiotes now
refers both to the name of the plant membrane and the dish.
Josephina Howard of Rosa Mexicano restaurant in New York includes
several Mixiotes recipes on her menu. This offering is for a
version made with chicken. Don't let the number of ingredients
alarm you the recipe is quite simple. In order to get the best
flavor let the chicken marinate overnight.
Mixiote de
Pollo
6 ancho chiles
8 guajillo chiles
4 pasilla chiles
2 teaspoon coarse salt, plus more to soak the chiles
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon comino (cumin) seeds
1/2 teaspoon Mexican oregano, dried
1 bay leaf
8 whole cloves
4 cloves garlic
2 teaspoon coarse salt (Kosher works well)
1 tablespoon white vinegar
3 chicken drumsticks
3 chicken thighs
3 fresh or dried avocado leaves
fresh spinach for serving
**Typically this recipe would be served with fresh tortillas but we
suggest serving with or on a bed of freshly steamed spinach.
Toast chiles in a dry, hot comal or
cast iron skillet over medium-high heat until pliable,
about 3 to 5 minutes; turn often to prevent burning. Remove seeds and
veins from chiles and discard. Soak each type of chile separately in
hot, salted
water to cover for about 20 minutes. Drain, and reserve liquid.
Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a
molcajete or spice grinder.
In batches, combine drained chiles, ground herbs, garlic, salt, vinegar,
and 1/2 cup chile soaking liquid in blender. Transfer to a large bowl. Add
chicken, and marinate for at least 1 hour, preferably overnight.
28cm
tamale steamer
Cut three 16-by-16-inch parchment-paper squares. Place a drumstick,
thigh, and an avocado leaf in the center of each square. Bring the four
corners together, and tie with string. Place in a steamer, and steam
over simmering water for 1 hour. This is a good use for your tamale
steamer. If you don't have one, a simple bamboo steamer works
well, or you can try one of Ms. Howard's methods:
Place a colander lined with a clean kitchen towel in a large pot
filled half way with simmering water. To create a good seal place
two kitchen towels around the rim of the pot and sit the lid firmly in
place.
To serve, remove string, and
open parchment paper, folding under slightly. The presentation in
the parchment is quite lovely so you may want to just server your greens
on the side or you can remove the contents and serve over a bed of
steamed spinach.
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Healthful Cooking Tips
Toasting chiles and spices -
brings out the flavor. Place the ingredient on a hot, dry comal or cast iron
skillet and toast just until you can smell the aroma of the spice or chile.
Do not allow herbs or dried chiles to burn.
Roast Fresh Chiles and Tomatoes
Fresh flavorful salsas benefit from dry roasting. Unlike toasting, you
do want to char the outside of the fresh chiles. Read more about
roasting chiles and tomatoes.
Marinating -
meats, chicken and fish really helps to provide you with maximum flavor when
preparing dishes that don't otherwise require long cooking times. In
most cases it is best to marinate the meats overnight. Otherwise,
place meats in the marinade early in the morning.
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