Entree: Mexico – Mexico City, Central Mexico – Mixiote

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Additional 20 min

Total 3 hrs 40 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, trimmed (about 6 portions)
- 4 dried guajillo chiles (about 20 g)
- 2 dried ancho chiles (about 10 g)
- 5 garlic cloves (about 15 g)
- 1 medium white onion, quartered (about 150 g)
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (3 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 bay leaves
- 8 maguey leaves (pencas de maguey), cleaned and trimmed (or banana leaves/parchment as substitute)
- Kitchen twine or toothpicks for sealing parcels
- 2 tbsp (30 ml) vegetable oil, for baking pan

For arroz rojo (tomato rice):
- 1 1/2 cups (275 g) long-grain white rice, rinsed
- 2 medium roma tomatoes (about 8 oz / 225 g), blended to a purée
- 1/2 medium white onion, finely chopped (about 75 g)
- 1 garlic clove, minced
- 3 cups (720 ml) chicken or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt

For ensalada de nopales (cactus salad):
- 6 medium nopal paddles (about 1 lb / 450 g), cleaned and diced
- 1 medium tomato, diced (about 150 g)
- 1 small white onion, finely chopped (about 70 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) salt

Garnishes:
- Chopped white onion (as desired)
- Extra cilantro (as desired)
- Lime wedges

Instructions

Short Description:
Traditional central Mexican lamb mixiote: marinated chunks of lamb steamed inside maguey (agave) leaves until meltingly tender, served with tomato rice and a nopales (cactus paddle) salad for a complete main-course meal.

Regional Notes:
This Mexico City / Central Mexico version uses a chile-forward marinade (guajillo and ancho) and authentic pencas de maguey (maguey leaves) to impart the smoky, vegetal aroma unique to the region. Urban cooks sometimes substitute banana leaves or parchment if maguey is unavailable, but the true regional flavor comes from the maguey wrapping and slow steam-baking.

1. Prepare chiles: Remove stems and seeds from the guajillo and ancho chiles. Lightly toast chiles in a dry skillet 10–20 seconds per side until fragrant (do not burn). Place in a bowl and cover with hot water; soak 20 minutes until softened. Reserve 1/2 cup (120 ml) soaking liquid.
2. Make the marinade: Drain chiles (reserve soaking liquid). In a blender combine soaked chiles, garlic, quartered onion, apple cider vinegar, 2 tbsp (30 ml) oil, oregano, cumin, cloves, black pepper, 2 tsp (10 g) salt, lime juice and 1/4 cup (60 ml) of the chile soaking liquid. Blend to a smooth paste, adding a little more soaking liquid if needed to achieve a thick but spreadable sauce.
3. Portion and marinate lamb: Cut the lamb shoulder into 6 large portions (about 8 oz / 225 g each) for even cooking, or leave whole if preferred. Pat pieces dry, rub each thoroughly with the chile marinade, and place in a covered container. Refrigerate at least 6 hours or preferably overnight to develop flavor.
4. Prepare maguey leaves: If using fresh maguey leaves, remove any spines and inner fibers, rinse, then warm each leaf briefly over a flame or hot skillet and brush with a little oil to make them pliable and to release aroma. Cut leaves into rectangles roughly 12 x 10 inches (30 x 25 cm). If using banana leaves or parchment, warm/soften banana leaves similarly or use parchment plus foil.
5. Assemble mixiote parcels: Lay a maguey leaf rectangle flat, place a bay leaf in the center, then one portion of marinated lamb. Spoon some extra marinade over the meat (about 1–2 tbsp). Fold leaf over to enclose meat completely and tie securely with kitchen twine or seal with toothpicks. Repeat to make 6 parcels. Lightly oil a large baking dish with 2 tbsp (30 ml) oil and arrange parcels seam-side down.
6. Cook mixiote: Preheat oven to 325°F (160°C). Cover the baking dish tightly with foil and bake 2 to 2 1/2 hours, or until meat is very tender and nearly falling from the bone. Alternatively, place parcels on a rack above simmering water in a large pot, cover and steam 2 to 2 1/2 hours.
7. While meat cooks — prepare arroz rojo: Heat 2 tbsp (30 ml) oil in a medium saucepan over medium heat. Add 1/2 medium chopped onion and 1 minced garlic clove; sauté until translucent, 2–3 minutes. Add rinsed rice and toast, stirring, 2–3 minutes until lightly golden. Stir in blended tomato purée, 3 cups (720 ml) stock and 1 tsp (5 g) salt. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Let rest 5 minutes, then fluff with a fork.
8. Prepare ensalada de nopales: Bring a pot of salted water to a boil. Add diced nopales and boil 8–10 minutes to remove slime; drain and rinse under cold water. In a bowl combine drained nopales, diced tomato, chopped onion, cilantro, 2 tbsp (30 ml) lime juice and 1 tsp (5 g) salt; toss and adjust seasoning. Chill briefly or serve at room temperature.
9. Finish and serve: Remove mixiote parcels from oven and let rest 5 minutes. Carefully open each parcel (watch steam) to catch the juices. Serve one parcel per person with a scoop of arroz rojo and a generous portion of ensalada de nopales. Garnish with chopped onion, cilantro and lime wedges. Spoon cooking juices over meat and rice as desired.
10. Leftovers/storage: Refrigerate cooled leftovers up to 3 days; reheat gently covered in a 325°F (160°C) oven or in a skillet with a splash of water to rehydrate. If maguey leaves were substituted, store wrapped meat in an airtight container.