Dive into the vibrant flavors of Mexico with our delectable Chicken Mixiotes with Nopales! This traditional dish, wrapped in aromatic banana leaves, promises to transport your taste buds to a fiesta of spices and textures. Imagine succulent chicken thighs marinated in a blend of garlic, cumin, and oregano, nestled atop tender nopales and baked to perfection. Whether you’re looking to impress your family or simply indulge in a culinary adventure, this recipe is your ticket to a mouthwatering experience that will have everyone asking for seconds. Ready to savor the magic of Mexican cuisine? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 nopales, cleaned and diced
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- Black pepper to taste
- Banana leaves for wrapping
Instructions
- Begin by preparing all your ingredients. Clean and dice the nopales, slice the onion, chop the tomatoes, and mince the garlic. Set aside.
- In a large mixing bowl, combine the chicken thighs with the minced garlic, cumin, oregano, salt, and black pepper. Mix well to ensure the chicken is evenly coated with the spices. Allow the chicken to marinate for about 15 minutes to enhance the flavors.
- While the chicken is marinating, prepare the banana leaves. If they are stiff, briefly heat them over an open flame or in a hot pan to make them more pliable. Cut the banana leaves into rectangles large enough to wrap around the chicken and other ingredients.
- In a large skillet over medium heat, add a little oil and sauté the sliced onion until it becomes translucent, about 5 minutes. Then, add the chopped tomatoes and cook for another 5 minutes until they soften.
- Add the diced nopales to the skillet, stirring well to combine with the onion and tomatoes. Cook for an additional 5-7 minutes until the nopales are tender. Season with salt and pepper to taste.
- Now, it's time to assemble the mixiotes. Place a piece of the banana leaf on a flat surface and add a portion of the sautéed nopales mixture in the center. Top with one marinated chicken thigh.
- Fold the banana leaf over the chicken and nopales to create a secure packet. You can tie it with kitchen twine or use toothpicks to hold it together. Repeat this process for the remaining chicken and nopales.
- Preheat your oven to 350°F (175°C). Arrange the wrapped packets on a baking sheet or in a baking dish.
- Bake the chicken mixiotes in the preheated oven for about 1 hour and 15 minutes, or until the chicken is fully cooked and tender.
- Once cooked, carefully unwrap the packets (be cautious of the steam) and serve the chicken mixiotes hot, garnished with fresh cilantro or lime wedges if desired. Enjoy your delicious Chicken Mixiotes with Nopales!
Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15 minutes, but for even deeper flavor, consider marinating it for a few hours or overnight in the refrigerator.
- Prep Your Banana Leaves: If your banana leaves are stiff, gently heating them over an open flame or in a hot pan will make them pliable and easier to wrap around the chicken and nopales.
- Customize Your Filling: Feel free to add other vegetables or spices to the nopales mixture, such as bell peppers or chili powder, to customize the flavors to your liking.
- Check for Doneness: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (75°C) before serving.
- Serve with Fresh Garnishes: Enhance the dish by serving it with fresh cilantro, lime wedges, or even a side of Mexican rice or tortillas for a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
