Lamb Mixiotes
Mayte Rueda
This lamb mixiote recipe is a gem of Mexican cuisine, making it perfect for any gathering, weekly menu, or celebration.The word mixiote, from the Nahuatl mexiotl, refers to the membrane that comes from the maguey plant, which is allowed to dry and is sold. It is used to prepare mixiote wraps.Mixiotes are prepared by marinating meat in a sauce, then wrapping it up and steaming it. In the end, the mixiote should be very tender and is served with nopales, small onions, and tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • vegetable oil
  • 1/4 onions
  • 2 garlic
  • 6 guajillo chiles
  • 3 ancho chiles
  • 3 tomatillos, in quarters
  • 2 bay leaves
  • 2 cloves
  • 4 black peppercorns
  • 1 tablespoon oregano
  • 1/2 teaspoons ground cumin
  • 2 cups orange juice
  • avocado leaves
  • 500 grams ram, in cubes
  • nopal, in strips
  • pickled onions
Preparation
43 mins
1h 30 mins
Low
  • Heat a pot over medium heat and add a bit of vegetable oil, then add the onion, garlic, tomatoes, guajillo chili, ancho chili, bay leaf, clove, black pepper, oregano, cumin, and sauté for 8 minutes, then add the orange juice. Blend for a few minutes and season with salt. Set aside.
  • Place the lamb in a container, season with salt and pepper, and add the sauce. Marinate for 30 minutes.
  • Place the marinated lamb, avocado leaf, and a bit of nopales on a 30x20 cm piece of wax paper. Tie it closed with hemp string and set aside.
  • To cook: add water to a steamer or a similar pot and cook the mixiotes for approximately 1.5 hours, until the meat is very tender.
  • Serve the lamb mixiotes with the nopales and accompany with pickled red onion.

Nutritional Information

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