What is a mixote?

Mixiote is a type of hard outer membrane that is removed from the leaves of young plants Agave Americana . The term also refers to food made by wrapping membranes, which often come in leaves, around the meat and then steam bundles until the meat is boiled. The use of mixers for cooking was more predominant in historical traditional Mexican cuisine, but more modern versions usually use leaf membrane substitutions, because the practice of membrane removal was considered illegal in many areas, because the preparation of mixes is when the banana leaves are preparing. Banana leaves are large, flat green leaves that grow on the bananas plant and many are considered to be a similar robust texture to mixes. If fresh bananas leaves are not available, wrapped leaves are often sold in flat leaves in Hispanic grocery stores. Other chefs may opt for perching paper or aluminum foil as a substitution for wrapping and a bundle of folders. Although a tradition is not usedMembrane membranes, the bowl itself is generally still referred to as a mix.

Meat is the most commonly used main ingredient in the production of recipes for mixote. Beef, lamb, chicken or pork is usually marinated in a mixture containing sliced ​​peppers such as red or green chills, for a spicy taste. Other spices, such as cumin, garlic or citrus juice, are also often recommended to add to the marinade for further taste.

Mixiote is usually prepared first by chopping preferred meat into pieces of bite size or other desired size. It is then mixed with sliced ​​peppers and other spices of marinades and marinated in the fridge for at least one hour to taste the meat. Many recipes recommend marinating meat as long as possible for the most delicious results. For the production of mixers, individual pieces of meat are firmly packed with a banana sheet or other preferred cover to makeThey created a bundle that captures heat and allows it to circulate and lightly steam the meat during the cooking process. The bundles can be tied with a string to ensure the filling of the meat and prevent it from falling out of the leaves while cooking.

Mixiots can be slowly cooked in different ways, including smoking, oven baking or slow grilling through a fire pit. The exact cooking time may vary depending on the type of meat used, but it will normally take approximately three hours to cook the meat and make it tender. Mixiote is traditionally administered by cutting every bundle and either eating meat directly from the leaves or another cover, or by wrapping the meat in a heated tortilla.