Seafood Mixiotes
Jessica Alcántara
Mixiotes are a traditional Mexican dish prepared by wrapping meat in mixiote leaves, parchment paper, or banana leaves, and steaming or pit roasting it. Prepared with red snapper, octopus, shrimp, and squid marinated in a flavor-packed adobo sauce, these seafood mixiotes are the perfect option for Lent.
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Ingredients
6
Portions
  • 1 tablespoon cloves, for the adobo sauce
  • 1 tablespoon oregano, for the adobo sauce
  • 1/2 teaspoons cumin, for the adobo sauce
  • 3 allspice berries, for the adobo sauce
  • 2 tomatoes, for the adobo sauce
  • 1/2 onions, for the adobo sauce
  • 4 cloves garlic, unpeeled, for the adobo sauce
  • 4 guajillo chiles, trimmed and seeded, for the adobo sauce
  • 1 ancho chile, trimmed and seeded, for the adobo sauce
  • 1/4 cups shrimp broth, for the adobo sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 cup shrimp, cleaned and deveined, for the seafood mixiote
  • 1 cup octopus, cut into small chunks and cooked
  • 1 cup squid, baby, cleaned, cut into rings, with tentacles
  • 2 red snapper fillets, diced
  • 1 cup squid, with tentacles
  • epazote
  • red onion, pickled
  • nopal, salt-cured
  • corn tortillas, for serving
Preparation
50 mins
30 mins
Easy
  • Preheat oven to 356 °F.
  • For the adobo sauce: On a griddle over low heat, roast all the spices for the adobo sauce, tomato, onion, garlic, and chiles. Remove from griddle and set aside. Rehydrate chiles in hot water.
  • Transfer roasted ingredients and rehydrated chiles to a blender and blend to a smooth adobo sauce. Add water if necessary and strain.
  • In a small pot over medium heat, heat oil and fry adobo sauce. Add shrimp broth and season with salt. Let cool and set aside.
  • In a bowl, mix shrimp, octopus, squid, red snapper cubes, and adobo sauce. Marinate for 30 minutes in the fridge.
  • On a chopping board, place a mixiote leaf. Stuff with previous preparation and wrap.
  • Bake seafood mixiotes for 15 to 20 minutes. Remove from oven.
  • Serve seafood mixiotes with epazote, pickled red onions, salt-cured nopales, and tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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