Authentic Mexican Mixiote de Escamol

Ingredients

• 500g (1.1 lb) escamol 500g (1.1 lb) escamol
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 serrano peppers, seeded and diced 2 serrano peppers, seeded and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice 1/4 cup fresh lime juice
• 8 banana leaves, cleaned and softened 8 banana leaves, cleaned and softened

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped onion, diced serrano peppers, diced tomatoes, dried oregano, ground cumin, smoked paprika, salt, black pepper, fresh cilantro, and lime juice.
2. 2.
   Add the escamol to the bowl and mix well, ensuring that the escamol is coated with the marinade. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Take one banana leaf and place a portion of the marinated escamol in the center. Fold the banana leaf over the escamol to create a packet and secure it with kitchen twine.
5. 5.
   Repeat the process with the remaining escamol and banana leaves.
6. 6.
   Place the banana leaf packets on a baking sheet and bake in the preheated oven for 1 hour, or until the escamol is tender.
7. 7.
   Remove the banana leaf packets from the oven and carefully unwrap them.
8. 8.
   Serve the Mixiote de Escamol hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Escamol — Ensure that the escamol is thoroughly cleaned before using. Remove any debris or impurities by rinsing them under cold water. Be cautious while handling escamol as they are delicate and can break easily.

Tips & Tricks

• If you can't find escamol, you can substitute it with cooked shrimp or shredded chicken for a different twist.
• For a spicier version, leave the seeds in the serrano peppers or add a pinch of cayenne pepper.
• Soaking the banana leaves in warm water for a few minutes before using will make them more pliable and easier to work with.
• Serve the Mixiote de Escamol with warm tortillas and a side of Mexican rice for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mixiote de Escamol as the main course of a Mexican-themed dinner. Accompany it with warm tortillas, Mexican rice, and a fresh avocado salad for a satisfying and authentic meal.

Presentation advice

To enhance the presentation, place the unwrapped banana leaf packets on a platter and garnish with additional fresh cilantro leaves and lime wedges. The vibrant green color of the banana leaves and the bright garnishes will make the dish visually appealing.