Mexican
Mixiotes
Tender lamb is wrapped in maguey mixiote sheets with a deep guajillo adobo, avocado leaf, and nopales, then steamed until the meat is fragrant and juicy. It is served in its packet so the chile-stained juices stay warm at the table.
Ingredients
- Bone-in lamb shoulder or ribs, cut into 2 pieces500 g
- Maguey mixiote sheets, soaked until pliable2 large
- Guajillo chiles, stemmed and seeded4
- Ancho chile, stemmed and seeded1
- Garlic cloves2
- White onion1/4 medium
- Mexican oregano1/2 tsp
- Cumin seeds1/4 tsp
- Black peppercorns4
- Cloves1
- Bay leaf1
- Apple cider vinegar or pineapple vinegar2 tbsp
- Water or chile soaking liquid1/2 cup
- Lard1 tbsp
- Salt1 tsp, plus more to taste
- Fresh avocado leaves2
- Nopales, cleaned and cut into strips1 cup
- Kitchen twineas needed
- Warm corn tortillas, for serving6
- Lime wedges, for serving2
Method
- Toast the guajillo and ancho chiles briefly on a hot comal until fragrant, without letting them burn.
- Cover the toasted chiles with hot water and soak for 15 minutes until softened.
- Toast the cumin seeds, peppercorns, clove, and bay leaf for a few seconds, then grind them with the oregano.
- Blend the softened chiles with the garlic, onion, ground spices, vinegar, salt, and 1/2 cup soaking liquid until very smooth.
- Heat the lard in a small pan, fry the adobo for 5 minutes until darker and aromatic, then let it cool.
- Coat the lamb pieces thoroughly with the adobo, cover, and marinate in the refrigerator for at least 4 hours.
- Place a steamer pot or tamalera over medium heat with enough water below the rack and bring it to a steady simmer.
- Lay one softened mixiote sheet on the work surface and place one avocado leaf in the center.
- Add a portion of nopales, one marinated lamb piece, and a spoonful of extra adobo on top.
- Gather the mixiote sheet into a tight bundle and tie it securely with kitchen twine, then repeat with the second portion.
- Place the bundles upright in the steamer, cover tightly, and steam for 1 hour 30 minutes, adding hot water to the pot as needed.
- Rest the packets for 5 minutes, then serve each mixiote unopened with warm corn tortillas and lime wedges.
Common questions
Can I substitute the maguey mixiote sheets if I can’t find them?
Yes. Parchment paper or banana leaves are the most practical substitutes. Parchment gives a cleaner steam packet; banana leaves add aroma. Keep the packet tightly sealed so the lamb steams in its own juices.
How long does mixiotes need to marinate and cook?
Marinate the lamb at least 4 hours, but overnight is better for deeper flavor. Steam the wrapped packets about 1.5 to 2.5 hours, depending on piece size, until the meat is very tender and pulls apart easily.
What are the most common mistakes when making mixiotes?
Burning the chiles, under-seasoning the adobo, and letting the packets leak are the biggest mistakes. Also avoid a hard boil under the steamer; steady simmering is key so the lamb turns tender instead of dry.
How should I store leftovers and reheat them?
Cool the mixiotes quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently by steaming again or warming covered in a low oven. If the meat looks dry, spoon a little adobo or broth over it.
What should I serve with mixiotes?
Serve with warm corn tortillas, rice, and simple salsa or pickled onions. If you used nopales in the packets, add a fresh garnish like cilantro and lime. The rich adobo also pairs well with beans.