Chicken mixiote with nopales

Chicken mixiote with nopales

Preparation time:

Above 60 Minuti

Nutritional information:

426kcal / per serving


Second course


Geographic Area:

Latin America

Enviromental Impact:

Moderate (0.58kg CO2 eq) i

Recipe in partnership with

Mixiote is a term used to define both the outer membrane of the leaves of the American agave, an endemic plant species, and the cooking method that uses this membrane to wrap a piece of meat marinated in a chili sauce and then steamed. It is a popular dish found in village markets and is usually accompanied by freshly prepared corn tortillas or white rice and cactus paddles (called “nopales” in Mexico) used in the preparation. This version is made with chicken breast wrapped in aluminum foil and served with brown rice.

Ingredients for 4 portions

  • Boneless chicken breast 400 g
  • Dried pasilla chilies 50 g
  • Guajillo peppers 70 g
  • Dried oregano 2 g
  • Bay leaves 3 g
  • Onion 150 g
  • Garlic 20 g
  • Avocado leaves 3 g
  • White vinegar 30 ml
  • Sunflower oil 40 ml
  • Cactus shovels 500 g
  • Brown rice 320 g
  • Black pepper q.b.
  • Halls q.b.
  • Cumin 2 g



Wash all vegetables thoroughly.


Finely chop the onion and cut the cactus blades into 2 cm strips.


Put the cactus blades in a bowl with 5 g of salt. Let them rest so that they release the mucilage contained within them. Rinse them with plenty of water.


Heat 20 ml oil in a frying pan and sauté onion until translucent. Sauté the rice and season it.


Make a wide cut along the dried chiles, open them and clean them by removing all seeds and ribs.


In an already hot skillet, lightly toast the chiles inside and out.


Soak the chilies in a container filled with hot water. Let them rest until tender.



Blend rehydrated chilies with cumin, oregano, bay leaves, onion, garlic, and white vinegar. Season the sauce with salt and pepper.



Cut the chicken breast into 1-inch cubes and let them marinate in the sauce for one hour.



Lay the aluminum foil on a flat surface, arrange the chicken with the cactus blades in the center and add an avocado leaf to perfume it. Season with salt and pepper.


Wrap the chicken in aluminum foil. If necessary, tie it with kitchen twine to prevent the mixiote from opening during cooking.


Cook in a steamer for about 30-35 minutes.


Serve the mixiote accompanied by brown rice and garnished with a few cilantro leaves.

Enviromental Impact



Per serving:

0.58kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.