Recipes · Mexican · Meat Dishes
Mixiote
One serving has 588 kcal and 37 g protein, and at least a fifth of a woman's daily need of pyridoxine (95%), niacin (80%), selenium (73%), riboflavin (61%), phosphorus (54%) and cobalamin (52%). Ready in 170 minutes.
- Preparation: 80 min
- Cooking: 90 min
- Makes: 1 serving (319 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: poultry, sulphite
Ingredients
- 200 g Chicken thighs, skin-on, raw
- 15 g Chilies, dried red
- 8 g Ancho chilies, dried
- 8 g Garlic, raw
- 30 g Onions, raw
- 10 g Vinegar, cider
- 1 g Cumin
- 0.3 g Bay leaves
- 5 g Vegetable oil
- 1.5 g Salt
- 40 g Water
Method
- Toast the guajillo and ancho chiles briefly in a dry pan, then soak them in the hot water for 15 minutes until soft.
- Blend the softened chiles with their soaking water, garlic, onion, vinegar, cumin and salt into a smooth paste.
- Rub the chicken thighs all over with the chile paste and the oil, add the bay leaf, and marinate, covered, in the fridge for at least 1 hour.
- Wrap the marinated chicken and its sauce tightly in a parchment paper parcel, standing in for the traditional maguey leaf.
- Set the parcel in a steamer basket over boiling water and steam for about 1.5 hours, until the chicken is very tender and cooked through (74°C/165°F).
- Unwrap carefully at the table and serve the meat in its sauce with warm tortillas.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 588 kcal | 28% |
| Carbohydrates | 21.3 g | |
| Water | 217 mL | |
| Fiber | 6.9 g | 23% |
| Protein | 36.6 g | 76% |
| Tryptophan | 0.38 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.8 g | |
| Lysine | 3 g | |
| Methionine | 0.91 g | |
| Cystine | 0.42 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.7 g | |
| Histidine | 0.99 g | |
| Fat | 40.1 g | |
| Monounsaturated | 15.3 g | |
| Polyunsaturated | 10.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 9.6 g | |
| Saturated | 10 g | |
| Trans-Fats | 0.2 g | |
| Cholesterol | 196 mg | |
| Calcium | 61.1 mg | 6% |
| Copper | 0.23 mg | 26% |
| Iron | 4.2 mg | 23% |
| Magnesium | 68.2 mg | 22% |
| Manganese | 0.51 mg | 28% |
| Phosphorus | 381 mg | 54% |
| Potassium | 984 mg | 21% |
| Selenium | 39.9 µg | 73% |
| Sodium | 767 mg | |
| Zinc | 3.1 mg | 38% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.67 mg | 61% |
| Niacin (vitamin B3) | 11.2 mg | 80% |
| Pantothenic acid (vitamin B5) | 0.77 mg | 15% |
| Pyridoxine (vitamin B6) | 1.2 mg | 95% |
| Folate (vitamin B9) | 25.8 µg | 6% |
| Cobalamin (vitamin B12) | 1.2 µg | 52% |
| Choline | 108 mg | 25% |
| Vitamin A | 328 µg | 47% |
| Vitamin C | 9.8 mg | 13% |
| Vitamin D (D2 + D3) | 6 IU | 1% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 29.9 µg | 33% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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