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Making homemade mixiote tacos will take time but it will be worth it, as this recipe to prepare the meat with the distinctive mixiote marinade is very easy to follow. In addition, you will not only learn how to make these classic street tacos, but you can also accompany them with consommé made at the same time as the meat is cooked. These tacos are made without an oven, as you will occupy a steamer and you will have a soft lamb meat.
For the marinade, blend the guajillo chili with the piquín chili, the onion, the garlic, the cumin, the cinnamon, the oregano, the chicken broth, and season with salt and pepper.
Pour the marinade over the pork shoulder and marinade for 1 hour. Reservation.
In a pot, pour the water, add the chickpeas, carrots, chili pepper, onion, place a steamer and on top, the banana leaf, the holy leaf, the marinated meat and wrap completely. Cook for 90 minutes over medium heat.
Cut the meat finely and cook in a pot over medium heat with oil; season with salt if necessary.
Serve the consommé and prepare the tacos accompanied by onion and cilantro.
PRESENTATION
On a plate, accompanied by consommé, onion and coriander.
TIPS
Since lamb is high in fat, you can make your mixiotes leaner by adding beef fillet.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
146.8
kcal
7.34%
Carbohydrate, by difference
6.3
g
2.1%
Protein
8.4
g
16.8%
Total lipid (fat)
9.7
g
14.92%
100
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