Mexican minced meat in corn leaves
4 servings
45 minutes
Mexican-style chopped meat in corn leaves is a dish inspired by traditional Mexican cuisine, where corn leaves serve not only as packaging but also as a source of aroma. The filling enriched with spicy herbs, garlic, and hot chili pepper gains a rich flavor, while red wine vinegar adds tangy notes. Baked in corn leaves, the meat sausages retain juiciness and are infused with the warm, slightly smoky aroma of corn. Served hot and slightly opened to highlight the texture and aesthetics of the dish, the blend of spicy herbs completes the flavor composition. This is a wonderful dish for those seeking a balance between rich spiciness and tender meat juiciness, perfect for both cozy family dinners and festive gatherings.
1
Soak the corn husks in warm water
2
Chop the onion finely and crumble the bread.
- Onion: 1 piece
- Sandwich (toast) bread: 4 pieces
3
Mix the minced meat with eggs, onion, and bread.
- Ground meat: 600 g
- Chicken egg: 2 pieces
- Onion: 1 piece
- Sandwich (toast) bread: 4 pieces
4
Grind the chili in a mortar, add and crush the garlic - mix everything into the minced meat.
- Chili pepper: 2 pieces
- Garlic: 3 cloves
5
Add red wine vinegar, a mixture of herbs, and mix well.
- Red wine vinegar: 4 tablespoons
- Herbes de Provence: 3 teaspoons
6
Squeeze and flatten the corn leaves, place 2 tablespoons of filling in the center of each leaf, spreading it along the length of the leaf. Wrap the leaf around the meat like a popper and tie the ends with strips of corn leaves.
- Corn husks: 50 pieces
- Ground meat: 600 g
7
Place the sausages on a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
8
Place the hot sausages on plates, slightly open the casings, and optionally sprinkle with a mixture of herbs.
- Herbes de Provence: 3 teaspoons
