If you're on the hunt for a truly authentic Mexican dish that will tantalize your taste buds and impress your guests, look no further than "Mixiotes de Puerco con Nopales." This mouthwatering recipe combines tender pork shoulder with the unique flavor of nopales, all enveloped in fragrant banana leaves that lock in moisture and flavor. With a rich guajillo chile sauce that will have you dreaming of Mexico, this dish is perfect for any occasion. Ready to embark on a culinary adventure? Let’s dive into the vibrant world of Mexican cuisine and learn how to create this unforgettable dish that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 cup nopales, cleaned and sliced
- 4 dried guajillo chiles, soaked and blended
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp olive oil
- Salt to taste
- Banana leaves for wrapping
Instructions
- Prepare the dried guajillo chiles by removing stems and seeds. Soak them in hot water for 15-20 minutes until soft and pliable.
- Drain the chiles and blend them in a blender with garlic, creating a smooth, rich chile sauce. Set aside.
- Season the pork shoulder chunks with salt, ensuring even coverage.
- Heat olive oil in a large skillet over medium-high heat. Brown the pork chunks on all sides, creating a deep golden crust, approximately 5-7 minutes.
- Add chopped onions to the skillet and sauté until translucent and slightly caramelized.
- Pour the blended guajillo chile sauce over the pork, stirring to coat the meat completely.
- Add cleaned and sliced nopales to the mixture, gently incorporating them into the sauce.
- Reduce heat to low, cover the skillet, and simmer for approximately
- 5 to 2 hours, or until the pork is tender and easily pulls apart.
- Prepare banana leaves by passing them briefly over an open flame to make them more pliable and release their aromatic oils.
- Cut banana leaves into large squares, approximately 12x12 inches.
- Place a portion of the pork and nopales mixture in the center of each banana leaf.
- Carefully fold and wrap the banana leaves, creating sealed packets that will steam and infuse the meat with additional flavor.
- Place the wrapped mixiotes in a steamer or large pot with a small amount of water at the bottom.
- Steam the mixiotes for an additional 20-30 minutes to further tenderize the meat and meld the flavors.
- Remove from heat and let rest for 5-10 minutes before serving.
- Unwrap the banana leaves and serve the mixiotes hot, accompanied by warm tortillas and additional salsa if desired.
Tips
- Prep Ahead: To save time, you can prepare the guajillo sauce and marinate the pork a day in advance. This allows the flavors to develop even further.
- Choose Quality Meat: Opt for a well-marbled pork shoulder for the best flavor and tenderness. The fat will render down during cooking, keeping the meat juicy.
- Adjust Spice Levels: If you prefer a bit more heat, consider adding a couple of dried chipotle chiles to the guajillo sauce for a smoky kick.
- Banana Leaf Handling: When preparing the banana leaves, be careful not to burn them too much; you want them pliable, not charred. This will ensure a better seal for your packets.
- Serving Suggestions: Serve your mixiotes with warm corn tortillas, fresh salsa, and a squeeze of lime for an extra burst of flavor.
- Leftovers: If you have any leftovers, they reheat beautifully! Just steam them again in the banana leaves or in a covered dish to keep them moist.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
