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6 to 8
Medium
By Leticia Landa and Caleb Zigas
Published 2019
My family always made mixiotes; it was some thing I grew up eating. Now that I’m in San Francisco, I have to drive down to LA to a friend’s house because she has an avocado tree and I gather the leaves from her yard. It gives it a nice flavor; it reminds me of home.
Devein and remove seeds from the dried chiles. Dry-roast them on a griddle along with the onion and garlic until fragrant and charred in spots, about 5 minutes.
Bring a small pot of water up to a simmer, add the chiles, and soak until softened, about 15 minutes.
Place the chiles in a blender with