Mexican food is all about flavour, and there are various cooking methods reflecting this thinking throughout Mexican cuisine. The one I am showing today is through baking or steaming food wrapped inside leafs. The term Mixiote means that food has been cooked wrapped inside a Maguey leaf. Unfortunately, I was not able to find Maguey leaves so ended up using some banana leaves I had left over from the last time I made tamales. The end result was still amazing!
- 6 pieces of banana leaves roughly 12″x12″
- 6 pieces of wax paper 12″x12″
- 6 dried chiles guajillo seeds scraped out
- 4 garlic cloves
- 1/4 white onion
- 180g tomatoes
- 35g toasted sesame seeds
- 1 1/2 cups of chicken stock
- 45g lard
- Salt and pepper
- 3 cleaned squid
- 300g octopus
- 300g shrimp
- 3 tbsp olive oil
- 1/4 cup dry white wine
- 6 epazote leaves
- 3 avocado leaves
- Steamed rice to serve
Preheat Oven to 350°F. Soak in hot water the banana leaves until easy to manage. Carefully remove the excess water with a towel. Set aside.
Roast the chiles, garlic, onion, sesame seeds and tomatoes. Top the roasted mixture with chicken stock and let it sit until chiles are softened. Liquify the mixture and strain. Fry the chile mixture in lard for 5 mins and season with salt and pepper. Set aside.
Fry the sea food with olive oil in batches to avoid overcrowding the pan. Fry each batch for approx. 5 min. Return all the seafood back to the pan, add the wine and chile sauce. Cook for a further 5 min. and divide the mixture in 6 equal portions.
Place the seafood mixture in the centre of each banana leaf, then add an epazote leaf and 1/2 of an avocado leaf. Take the 4 corners together and wrap each leaf as an individual bag. You can use the wax paper as extra support for your banana leaves. Place all 6 bags in a baking sheet and bake for 8 mins. serve hot with steamed rice.