Mixiotes De Puerco Con Nopales Recipe

Preparing mixiotes is a deeply satisfying culinary adventure that brings together the rich, smoky flavors of dried chiles and tender pork, all wrapped in earthy banana leaves. Letting the pork marinate in the vibrant chile paste overnight transforms the humble shoulder cut into a melt-in-your-mouth delight that’s sure to impress when served straight from its warm, aromatic parcel.

Mixiotes de Puerco con Nopales is a harmonious blend of tender pork shoulder and fresh cactus paddles, wrapped lovingly in banana leaves. I love how the dried ancho and guajillo chilies give a nice smoky depth, while the cumin and black pepper add the robust spice this dish needs.

Ingredients like garlic and nopales bolster both the flavor and health of this dish, which is a personal favorite of mine.

Mixiotes De Puerco Con Nopales Recipe Ingredients

• Pork shoulder: Rich in protein; adds hearty flavor and texture.
• Guajillo chiles: Medium heat; contributes a smoky, tangy taste.
• Ancho chiles: Mild, sweet flavor; adds depth to the sauce.
• Cumin seeds: Warm, earthy notes; enhances savory richness.
• Black peppercorns: Provides a subtle, spicy kick.
• Mexican oregano: A touch of citrus and mild, herbal bitterness.
• Apple cider vinegar: Tangy and brightens the marinade.
• Nopales: Naturally high in fiber; offers a subtle tartness.

Mixiotes De Puerco Con Nopales Recipe Ingredient Quantities

• 2 pounds pork shoulder, cut into 2-inch pieces
• 8 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 3 cloves garlic
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 1/2 tablespoon dried Mexican oregano
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• Salt, to taste
• 6-8 fresh cactus paddles (nopales), cleaned and cut into strips
• Banana leaves or parchment paper, for wrapping
• String, for tying

How to Make this Mixiotes De Puerco Con Nopales Recipe

1. Start by taking the guajillo and ancho chiles and toasting them. You want to do this in a dry skillet over medium heat. Toast until fragrant, which is going to take about 1-2 minutes. Be careful not to burn them.

2. Put the toasted chiles into a bowl of hot water and allow them to steep for approximately 15 minutes until they are tender.

3. Remove the chiles from their soaking liquid and put them in a blender with the following ingredients:

– 4 cloves of garlic
– 1 teaspoon of cumin seeds
– 8 whole black peppercorns
– 2 teaspoons of Mexican oregano
– 1/2 cup of apple cider vinegar
– 1/2 cup of orange juice
– A pinch of salt

Blend until smooth.

4. In a spacious bowl, meld the chunks of pork shoulder with the chile paste, making certain the pork is thoroughly cloaked. Enclose the bowl in a covering and let it reside in the refrigerator for a minimum of 2 hours, or if you can manage it, overnight.

5. Set your oven to 325 degrees Fahrenheit (160 degrees Celsius) to warm up.

6. At the same time, put a pot of salted water on to boil and cook the strips of nopal in it for about 2 to 3 minutes until they are tender. Drain the strips and set them aside.

7. Make large squares from the banana leaves or parchment paper, about 12 inches in size. Each square will form the base for a portion of marinated pork and a handful of nopal strips.

8. Crease the banana leaves or parchment paper over the filling to produce a snug parcel, and fasten it with string.

9. Position the wrapped packages in a roasting pan, and cover them with foil. Place in the preheated oven for about 2 1/2 to 3 hours, or until the pork is tender and done. And then: voila! Mmm Mmm Good! You don’t have to eat all this pork at once. You can refrigerate or freeze the leftovers.

10. After cooking, carefully open the parcels, taking caution with the steam, and serve the mixiotes piping hot, accompanied by the side dishes of your choice.

Mixiotes De Puerco Con Nopales Recipe Equipment Needed

1. Skillet (for toasting chiles)
2. Bowl (for soaking chiles)
3. Blender
4. Large bowl (for marinating pork)
5. Oven
6. Pot (for boiling water and cooking nopales)
7. Roasting pan
8. Foil
9. Banana leaves or parchment paper
10. String (for tying parcels)

FAQ

• What are mixiotes?Mexican traditions dictate that mixiotes be made by steaming meat bound in a wrapping—often made with parchment or the leaves of the maguey plant.
• Can I use a substitute for banana leaves?Absolutely, if banana leaves aren’t available, they can be replaced with parchment paper.
• How can I clean nopales?To clean nopales, use a knife to scrape off the spines and thorns; then rinse the paddles thoroughly with water.
• What is the purpose of marinating the pork shoulder?The marinade consists of chiles, garlic, cumin, and spices that penetrate deep into the pork—saturating it with flavors and tenderizing the meat.
• Can this dish be prepared in advance?Certainly, pork can be marinated a day in advance, and mixiotes can be made ahead of time, refrigerated, and then cooked when you’re ready to eat. The nutritional values are approximate because serving sizes can vary. These are taco-style servings.
• How do I cook mixiotes without a traditional steamer?A sizable pot with a steamer basket or a deep baking dish with a tightly fitting lid can be used in the oven.

Mixiotes De Puerco Con Nopales Recipe Substitutions and Variations

If you cannot find dried guajillo chiles, you can use dried New Mexico chiles or pasilla chiles instead. They will lend a similar flavor to whatever dish you’re preparing.
If mulato chiles or pasilla chiles are needed, they can be substituted for dried ancho chiles.
Instead of fresh cactus paddles (nopales), you can use green beans or asparagus for a similar texture; however, the flavor will be different.
If banana leaves are difficult to find, you can use parchment paper or aluminum foil to wrap the mixiotes.
If apple cider vinegar is not available, use white vinegar or red wine vinegar instead.

Pro Tips

1. Toast Chiles Evenly When toasting the chiles, press them gently with a spatula to ensure they have full contact with the skillet. This helps achieve even toasting and enhances the smoky flavor.

2. Adjust Spice Levels If you prefer a milder flavor, you can adjust the number of guajillo and ancho chiles in the recipe. Remember that guajillos are generally milder than anchos, so modify accordingly.

3. Freshness of Spices For maximum flavor, consider toasting the cumin seeds and black peppercorns before blending them into the paste. You can do this in the same skillet used for the chiles for a few seconds until fragrant.

4. Banana Leaf Alternative If you can’t find banana leaves, parchment paper is a suitable substitute, but another option is corn husks if you have access to them. They can add a unique flavor and authentic touch.

5. Marination Tip To ensure the pork absorbs maximum flavor, puncture the meat pieces with a fork before mixing them with the chile paste. This allows the paste to penetrate more deeply into the meat fibers.