Entree: Mexico – Hidalgo, Central Mexico – Mixiotes (Steamed Meat in Maguey Leaves)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 2 whole rabbits, jointed, approx. 2.5 lb (1.1 kg) total usable meat
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 6 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 3 cloves garlic
- 1 medium white onion, quartered (about 6 oz / 170 g)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil or rendered pork lard
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves or 2 whole cloves
- 1/4 cup (60 ml) water or reserved chile soaking liquid, plus more as needed
- 3 medium potatoes, peeled and halved or quartered, about 1.5 lb (680 g)
- 8–10 maguey leaves, washed, trimmed, and cut to size (or enough to make parcels)
- Kitchen twine or butcher's string for tying parcels
- 12 corn tortillas
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/2 cup (20 g) fresh cilantro, chopped
- Lime wedges for serving
- Optional: aluminum foil or parchment to wrap each maguey parcel for extra seal

Instructions

Short Description:
Traditional Hidalgo mixiotes: rabbit pieces marinated in a guajillo-ancho adobo, wrapped in maguey leaves with potato and onion, then slow-steamed until tender. Served with warm corn tortillas, chopped cilantro, sliced onion, and lime for a complete main course.

Regional Notes:
This Hidalgo version uses rabbit (a regional favorite) marinated in a dried chile adobo and wrapped in maguey leaves before steaming—an approach distinct from pulque-growing regions that also use maguey but may favor beef or pork. Potatoes tucked inside each parcel supply the starch so the dish is a self-contained entree.

1. Season rabbit pieces lightly with 1 tsp kosher salt and 1/2 tsp black pepper and set aside while you make the adobo.
2. Toast dried chiles briefly in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with boiling water; soak 15–20 minutes until softened. Reserve 1/4 cup (60 ml) of the soaking liquid.
3. Drain chiles and place in a blender with garlic, quartered onion, 1/4 cup (60 ml) white vinegar, 1/4 cup (60 ml) oil or lard, 1 tsp oregano, 1 tsp cumin, 1/2 tsp ground cloves (or 2 whole cloves), 1 tbsp (15 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1/4 cup (60 ml) reserved chile soaking liquid. Blend to a smooth, thick adobo, adding up to 2–3 tbsp (30–45 ml) more water if needed to achieve a spreadable sauce.
4. Place rabbit pieces in a large nonreactive bowl or zip-top bag. Pour the adobo over the meat, rubbing it into all surfaces. Cover and refrigerate at least 4 hours or preferably overnight to develop flavor.
5. About 1 hour before assembling, prep maguey leaves: wash thoroughly, trim thick spines, and make them pliable by briefly passing each leaf over an open flame or hot comal until they soften and darken in spots (a few seconds per side), or briefly heat in a 350°F (175°C) oven for 5 minutes. Wipe clean.
6. Preheat a large pot with a steaming rack and 1–2 inches (2.5–5 cm) of water; bring to a steady simmer. If you have a large steamer, prepare it for a long steam.
7. Assemble parcels: lay a maguey leaf flat, spread a couple tablespoons of adobo in the center, place one piece of marinated rabbit, add a potato piece (1–2 wedges) and a slice of raw white or red onion on top. Fold leaf over to form a tight packet and tie with kitchen twine. Repeat to make 8–10 parcels (depending on leaf size). If leaves are small, double them or use foil/parchment to wrap the leaf parcels for sealing.
8. Place parcels seam-side up on the steaming rack in a single layer. Cover the pot and steam gently for 90–120 minutes (1.5–2 hours), checking water level occasionally and adding more simmering water as needed. The rabbit is done when meat is very tender and pulls from the bone; potatoes should be cooked through.
9. While parcels steam, warm corn tortillas on a comal or skillet and toss sliced red onion with chopped cilantro and a pinch of salt for garnish.
10. Remove parcels from the pot and let rest 5 minutes. Cut the twine and open each parcel at the table or on a platter so diners can take meat, potato, and juices. Serve with warm corn tortillas, cilantro-onion mixture, and lime wedges. Adjust salt to taste and offer extra salsa if desired.