Beef Mixotes

Brenda Villagomez
To follow the keto diet, this beef mixiote recipe will be your best ally. Enjoy these fat-free mixotes with a very simple marinade to prepare, as it is a practical and easy recipe. Besides being part of your weekly menu any day, these beef mixotes are also ideal for festivities.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • water, hot for the sauce
  • 10 ancho chiles, (100 grams) deseeded, for the sauce
  • 4 tablespoons white vinegar, for the sauce
  • 2 cloves garlic, without skin, for the sauce
  • 1/4 onions, for the sauce
  • 1 stick cinnamon, for the sauce
  • 2 cloves, for the sauce
  • aromatic herbs
  • pinches salt
  • 240 grams beef tenderloin, or cubed aguayón
  • leaves for mixiote, or sheets of aluminum foil
Preparation
1h 10 mins
1h
Low
  • In a small pot with hot water, place the pieces of ancho chili, keep the water over medium heat until it boils. Remove from heat and drain.
  • Blend the chiles with vinegar, garlic, onion, cinnamon, clove, cumin, herbs, and enough salt until you get a slightly thick sauce.
  • Place the beef fillet in a deep dish, pour the ancho chili sauce over it and let it rest for 30 minutes.
  • Once the resting time is over, distribute the meat in the mixiote leaves or sheets of aluminum foil. Close them like little bags and secure them with cotton thread.
  • Place the little bags in a steamer, cover, and cook for 60 minutes.
  • Serve hot, you can accompany with nopal salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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