Our mouths water when we think of a dish like mixiotes and more so if they are made with pine nuts and escamoles. Prepare them yourself with this recipe!
INGREDIENTS
- 1 medium bunch of peppermint
- 1 head of garlic
- 1 onion halved
- 500 grams of escamoles
- 250 grams of pinion
- 1 kilo of dough for tortillas
For the sauce
- 100 grams of guajillo chili peppers
- 10 moritas peppers
- 4 mulatto peppers
- A pinch of cumin
- Salt
- 4 peppers
- 4 nails
- 100 grams of pinion
- Mixiotes soaked and drained
PREPARATION
Boil the water with the mint, garlic, onion and salt; When it boils, add the escamoles, cook for approximately 5 minutes and once they are cooked, drain in a colander and remove the mint, garlic and onion.
In a hand mill or food processor grind the dough with half the pine nuts and salt to taste.
For the sauce
All the chilies are deveined and roasted on the comal, then put to soak in very hot water, grind with the rest of the pine nuts and a little of the soaking water and strain. In a saucepan, heat four tablespoons of oil and add the ground chili, let it season very well, until it is very thick. Then take a bit of dough, smear it in the mixiotes, add a little sauce, a few escamoles and a few pine nuts from the remaining 100 grams, wrap, tie and cook in the steamer or tamalera for an hour or until they are easily detached from the mixiotes.
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