Asunción-style Escamol Mixiote

Ingredients

In this Asunción-style adaptation, we incorporate the distinct flavors and spices of Asunción cuisine, such as cumin, oregano, and paprika, to enhance the traditional Mexican dish. Additionally, we use banana leaves instead of the traditional maguey leaves to wrap the mixiotes, adding a subtle earthy flavor to the dish. We alse have the original recipe for Mixiote de escamol, so you can check it out.

• 500g (1.1 lb) escamol 500g (1.1 lb) escamol
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 banana leaves, cut into 8x8 inch squares 4 banana leaves, cut into 8x8 inch squares
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the escamol to the skillet and cook for 5 minutes, stirring occasionally.
3. 3.
   In a small bowl, combine the cumin, dried oregano, paprika, salt, black pepper, and cayenne pepper (if using). Mix well.
4. 4.
   Sprinkle the spice mixture over the escamol and stir to coat evenly. Cook for an additional 2 minutes.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Take a square of banana leaf and place a portion of the escamol mixture in the center. Fold the sides of the banana leaf over the escamol to create a packet. Secure with toothpicks or kitchen twine.
7. 7.
   Repeat the process with the remaining escamol and banana leaves.
8. 8.
   Place the banana leaf packets in a baking dish and pour the chicken or vegetable broth over them.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the mixiotes from the oven and let them rest for 5 minutes.
11. 11.
    Carefully unwrap the banana leaves and transfer the escamol mixiotes to serving plates.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Escamol — Ensure that the escamol is thoroughly cleaned before cooking. Remove any debris or impurities by rinsing them under cold water.
• Banana leaves — Before using the banana leaves, soften them by briefly passing them over an open flame or by steaming them. This will make them more pliable and easier to fold.

Tips & Tricks

• If you can't find escamol, you can substitute it with cooked shrimp or shredded chicken for a different twist on the dish.
• For an extra burst of flavor, marinate the escamol in the spice mixture for 30 minutes before cooking.
• Serve the escamol mixiotes with a squeeze of fresh lime juice for a tangy kick.
• If you don't have banana leaves, you can use parchment paper as a substitute. However, the flavor will be slightly different.
• Experiment with different spice combinations to customize the flavor profile of the dish.

Serving advice

Serve the Asunción-style Escamol Mixiote as a main course accompanied by traditional Asunción rice and beans. The mixiotes can be enjoyed on their own or wrapped in warm tortillas for a more traditional experience. Don't forget to provide lime wedges on the side for an extra burst of citrusy flavor.

Presentation advice

To present the dish, carefully unwrap the banana leaves at the table to reveal the succulent escamol mixiotes. The vibrant green of the banana leaves against the golden escamol creates an eye-catching contrast. Garnish each mixiote with a sprig of fresh cilantro for a pop of color.