Mushroom Mixiote | Rick Bayless Taco Manual

This is a modern version of mixiote (mish—ee—O—tay), which may be a Mexican preparation you’ve never heard of. In the traditional kitchen, mixiote is the parchment-like skin of an agave “leaf” (a penca as it’s called in Spanish) that’s used to wrap red-chile-marinated meat (often lamb or rabbit), with the addition of, in some kitchens, nopal cactus and herbs like epazote. They’re tied up like beggars’ purses and slow-cooked in a barbacoa pit or steamed on top of the stove. Both the wrapper and the finished dish are called mixiote. This preparation is pretty far from the traditional one: parchment paper replaces the aromatic agave-leaf mixiote (which is a quite common substitute in central Mexico), meat is replaced by mushrooms and I’m treating the red chile marinade as optional (see the note below), leaving the seasoning work to be done by garlic and herbs. And while I specify some very Mexican herbs, this preparation is delicious with everything from cilantro to sage.

Check out my recipe here: https://www.rickbayless.com/recipe/woodland-mushrooms-herbs-and-garlic-cooked-in-parchment/

~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs
~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk
~Make your own tortilla kit: https://masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589

Видео Mushroom Mixiote | Rick Bayless Taco Manual канала Rick Bayless