Lamb · Mexican
Lamb Mixiotes in Chile Adobo
Mixiotes come from the central highlands of Hidalgo and Tlaxcala, where lamb (carnero) is marinated in a chile adobo, tied in little pouches and steamed until tender. Traditionally the pouches were made from the thin skin of the maguey leaf; today parchment paper does the job. Organic, grass-fed boneless leg of lamb is perfect here: no bones to deal with and a clean flavor that pairs beautifully with the chiles.
- Prep40 min
- Cook180 min
- Total220 min
- Servings6
Ingredients
- 1.5 kg boneless leg of lamb, in 5 cm chunks $560
- 2 tbsp pork lard $340
- 6 guajillo chiles and 3 ancho chiles, seeded
- 2 chiles pasilla (optional)
- 1/2 onion and 5 garlic cloves
- 1/2 tsp cumin, 1 tsp dried oregano, 1/2 tsp thyme, 4 cloves, 4 allspice berries
- 1/4 cup apple cider vinegar and 1/2 cup orange juice
- 12 dried avocado leaves and 4 bay leaves
- 2 nopales, cut into strips (optional)
- Parchment paper and kitchen string (or mixiote sheets)
- Corn tortillas, salsa verde, chopped onion and cilantro to serve
Instructions
- Toast the chiles briefly, then soak them in hot water for 15 minutes.
- Blend the chiles with the onion, garlic, spices, vinegar, orange juice and 2 tsp salt until very smooth. Fry the adobo in the lard for 5 minutes and let it cool.
- Coat the lamb with the adobo and marinate for at least 4 hours or overnight in the fridge.
- Cut parchment into 30 cm squares. Place a few chunks of lamb in the center of each, with some adobo, an avocado leaf, half a bay leaf and a few nopal strips.
- Gather the corners to form a pouch and tie it tightly with string.
- Set the pouches in a steamer (tamalera) over simmering water, cover and steam for 2 1/2 to 3 hours, topping up the water as needed.
- Serve the pouches closed, so each person opens their own, with warm tortillas, salsa, onion and cilantro.
Tips
- Put a coin in the bottom of the steamer: when it stops rattling, it's time to add water.
- Mixiotes can be assembled a day ahead and steamed just before serving.
