Entree: Mexico – Central Highlands – Mixiotes (Spiced meat parcels steamed in maguey leaves until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 1 hr 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1 to 1.5-inch pieces
- 8 maguey leaves (or banana leaves/parchment as substitute), rinsed and trimmed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1/2 cup (120 ml) sour orange juice or 1/4 cup (60 ml) orange juice mixed with 2 tbsp (30 ml) lime juice
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil or lard
- 1 medium white onion, about 6 oz (170 g), finely chopped
- 3 garlic cloves, minced
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (120 ml) beef or chicken stock (optional, for extra braising liquid)
- 2 tbsp (6 g) fresh chopped epazote or 1 tbsp (3 g) dried epazote
- Kitchen twine or butcher's string for tying parcels

Instructions

1. Lightly toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 30–45 seconds per side; avoid burning. Transfer to a bowl, cover with hot water and soak 15–20 minutes until softened. Drain.
2. In a blender or food processor, combine the rehydrated chiles, sour orange juice (or orange + lime), white vinegar, garlic, oregano, cumin, cinnamon, salt, and 2 tbsp (30 ml) of the stock (or water). Puree to a smooth sauce.
3. In a large bowl, toss the lamb pieces with the chopped onion and the chile-spice puree until well coated. Marinate 1–3 hours in the refrigerator, preferably overnight for deeper flavor.
4. Prepare the maguey leaves by briefly passing them over an open flame or into very hot water to make them pliable, then pat dry. Cut large pieces of parchment paper roughly the size of the leaves if using or to reinforce fragile leaves.
5. Place a portion of the marinated lamb in the center of each leaf (or leaf + parchment), spoon some of the marinade over the meat, add a sprinkle of epazote, and fold the leaf tightly around the meat to form a sealed parcel. Tie each parcel with kitchen twine.
6. Arrange the parcels seam-side up in a large steamer basket or in a deep baking dish with a rack; add boiling water to the bottom of the steamer or pour 1 cup (240 ml) water/stock into the baking dish (do not submerge the parcels).
7. Steam the parcels over gently simmering water, covered, for 1 1/2 to 2 hours, or until the meat is very tender and easily shredded. Alternatively, bake covered at 325°F (160°C) in the oven with 1 cup (240 ml) water/stock in the base for the same time.
8. Remove parcels, carefully unwrap, and transfer meat and juices to a serving platter. Serve hot with steamed rice, warm corn tortillas, and salsa.