Pork Mixiotes With Nopales Recipe

Diving into the process of making mixiotes feels like a culinary adventure that connects me to the rich tapestry of flavors rooted in Mexican tradition. As I unwrap the aromatic packets, the perfectly tender pork and vibrant nopales emerge, almost like a secret revealed, ready to be savored with warm tortillas.

I absolutely love making Mixiotes de Puerco con Nopales. So, I’m using pork shoulder.

I think that this is a great cut of meat to use when making this dish. So, let me just give you a few reasons why I think mixing pork shoulder with the other ingredients in Mixiotes de Puerco con Nopales is a really good idea.

For one, pork shoulder has good fat content. Also, this cut of meat has a nice balance of flavor.

And, when you layer the seasonings (like the guajillo and ancho chiles, mixed with garlic, oregano, and cumin) in this dish, the pork shoulder really delivers on an authentic Mexican flavor. This recipe really makes the most of the ingredients.

Pork Mixiotes With Nopales Recipe Ingredients

• Pork Shoulder: Rich in protein and healthy fats, providing a hearty flavor.
• Avocado Leaves: Impart anise-like flavor, adding depth and aromatics.
• Nopales: High in fiber, low in calories, offering a unique tangy taste.
• Guajillo Chiles: Mild heat and fruity notes, contributing to the chile marinade.
• Ancho Chiles: Sweet, smoky with a moderate spiciness, enhancing the dish.
• Garlic: Adds pungent aroma and health-boosting properties.
• Apple Cider Vinegar: Tenderizes meat, adds balance with a slight tang.

Pork Mixiotes With Nopales Recipe Ingredient Quantities

• 2 pounds pork shoulder, cut into 1-inch cubes
• 8 large dried avocado leaves
• 1 pound nopales (cactus paddles), cleaned and sliced
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 cloves garlic
• 1 medium white onion, quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chicken broth

How to Make this Pork Mixiotes With Nopales Recipe

1. Prepare the Marinade
On a hot skillet, toast the guajillo and ancho chiles for a few seconds on each side until they are fragrant. Transfer them to a bowl, cover with very hot water, and let them soak for 15 minutes.

2. Blend the Marinade
Remove the chiles from the water and place them into a blender together with the garlic, cut-up onion, apple cider vinegar, oregano, cumin, salt, black pepper, and chicken broth. Blend everything together until the mixture is smooth and silky.

3. Marinate the Pork
Put the pork cubes in a large bowl. Pour the blended marinade over the pork and mix well to ensure that all of the pieces are coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

4. Prepare the Nopales
As the pork marinates, put a pot of water on the stove and bring it to a boil. Next, add the sliced nopales to the pot and cook them for approximately 15 minutes, or until they are tender.

Drain the nopales in a colander and then set them aside.

5. Assemble Mixiotes
Set your oven to 350°F (175°C) to warm up. For every avocado leaf you use, you’ll need to place on it a portion of marinated pork, along with some cooked nopales, cut into smaller pieces. This is your oven “stuffing”.

6. Wrap the Packets
Enclose the mixture securely in the leaves. Tie the packets closed with kitchen twine, keeping everything in place.

7. Bake the Mixiotes
Put the wrapped mixiotes in a baking dish, and don’t pack them too tightly. Cover the dish with aluminum foil.

8. Cook to Perfection
In a preheated oven, bake for about
1.5 to 2 hours, or longer, if needed. You will know it’s done when the pork is tender and the flavors have melded beautifully.

9. Rest and Unwrap
Take the mixiotes out of the oven and allow them to settle for a few moments. Untie the wrapped mixiotes with care, mindful of the scorching vapor that will escape.

10. Serve
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Pork Mixiotes With Nopales Recipe Equipment Needed

1. Skillet (for toasting chiles)
2. Bowl (for soaking chiles)
3. Blender (for blending marinade)
4. Large bowl (for marinating pork)
5. Pot (for boiling nopales)
6. Colander (for draining nopales)
7. Baking dish (for baking mixiotes)
8. Aluminum foil (for covering the baking dish)
9. Kitchen twine (for tying packets)

FAQ

• Q: Can I substitute fresh chiles for dried ones in this recipe?A: It’s best to use dried chiles, such as guajillo and ancho, because they have the deep, concentrated flavors that fresh chiles can’t replicate directly.
• Q: What can I use instead of avocado leaves if I can’t find them?A: Bay leaves can be used instead, but the flavor will vary a little.
• Q: How should I handle nopales to reduce their sliminess?A: After slicing, rinse them thoroughly and think about blanching them with a little salt in order to remove some of the slime.
• Q: Is it necessary to soak the dried chiles before using?A: Yes, soaking them in hot water helps soften them, making it easier to blend into the marinade.
• Q: Can I prepare this recipe in advance?You can indeed marinate the pork the night before to intensify flavor and put together the dish right before cooking.
• Q: What is the best way to cook the mixiotes if I don’t have access to authentic wrap and pit oven?A: Ingredients can be wrapped in parchment paper or foil and baked in a conventional oven at 325°F until tender.
• Q: Can I use other types of meat for mixiotes?A: Yes, a typical substitute is chicken; however, you will need to adjust the cooking times because chicken cooks more quickly than pork.

Pork Mixiotes With Nopales Recipe Substitutions and Variations

Pork shoulder: Use boneless pork loin or chicken thighs for a lighter option.
Dried avocado leaves: Use bay leaves for a similar taste with slightly different but acceptable flavor.
Nopales: Substitute with green beans or zucchini for a similar texture.
Guajillo chiles, dried: If you don’t have these on hand, you can use New Mexico chiles or pasilla chiles instead. They’re not too spicy and they have a similar kind of flavor.
Substitutes for dried ancho chiles: mulato chiles or pasilla chiles.

Pro Tips

1. Proper Nopales Preparation When cooking nopales, consider adding a pinch of baking soda to the boiling water. This will help remove the sliminess more effectively, resulting in tender and delicious nopales.

2. Marinating Time For the best flavor, marinate the pork overnight if possible. This will allow the spices and chiles to deeply penetrate the meat, giving your dish a more robust and aromatic taste.

3. Balancing Heat and Flavor If you prefer a spicier dish, consider adding an extra guajillo chile to the marinade. For those who like their mixiotes milder, you can reduce the quantity of chiles a bit while maintaining the other flavorful spices.

4. Handling Avocado Leaves When using dried avocado leaves, lightly rinse them under water to remove any potential dust. Dry them gently before assembling the mixiotes, ensuring they provide subtle anise-like flavor without any impurities.

5. Presentation Tip Serve the mixiotes directly from the wrapped packets at the table. This can add an element of surprise and delight for your guests as they unwrap the fragrant, flavorful dish right before their eyes.