📝 About This Recipe
Rooted in the pre-Hispanic traditions of Central Mexico, Mixiotes are a profound celebration of flavor and heritage, traditionally prepared for the ofrendas of Día de los Muertos. This dish features succulent lamb marinated in a rich, smoky guajillo and pasilla chili adobo, then steam-cooked in parchment pouches to lock in every drop of aromatic juice. The infusion of avocado leaves provides a distinct, anise-like fragrance that honors the spirits of the past with every tender bite.
🥗 Ingredients
The Meat
- 3 pounds Lamb shoulder or leg (cut into 2-inch cubes)
The Adobo Marinade
- 6 pieces Guajillo chilies (stemmed, seeded, and lightly toasted)
- 3 pieces Ancho chilies (stemmed, seeded, and lightly toasted)
- 1/2 piece White onion (coarsely chopped)
- 4 pieces Garlic cloves (peeled)
- 1 inch Cinnamon stick (Mexican canela preferred)
- 3 pieces Whole cloves
- 1/2 teaspoon Cumin seeds
- 1/4 cup Apple cider vinegar
- 1/2 cup Orange juice (freshly squeezed)
- 2 teaspoons Salt (or to taste)
The Wrappings and Aromatics
- 6 sheets Parchment paper or Mixiote skins (12x12 inch squares)
- 6 pieces Dried avocado leaves (essential for authentic flavor)
- 3 pieces Bay leaves (halved)
- 2 cups Nopal cactus paddles (cleaned and sliced into strips)
- 6 pieces Kitchen twine (for tying the pouches)
👨🍳 Instructions
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1
Prepare the chilies by removing stems and seeds. Lightly toast them on a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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2
Soak the toasted chilies in a bowl of hot water for 20 minutes until they are soft and pliable.
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3
In a blender, combine the soaked chilies, onion, garlic, cinnamon, cloves, cumin, vinegar, orange juice, and salt. Blend on high until the sauce is completely smooth.
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4
Strain the adobo sauce through a fine-mesh sieve into a large bowl to remove any bits of chili skin or spice remnants.
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5
Add the cubed lamb to the strained adobo. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
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6
Prepare your wrapping station. If using parchment paper, you can lightly dampen it with water to make it more pliable.
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7
Place one sheet of parchment on a flat surface. In the center, place a portion of the marinated lamb (about 1/6th of the total) and a handful of nopal strips.
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8
Top the meat with one avocado leaf and a half of a bay leaf. Spoon a little extra marinade over the top.
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9
Gather the corners of the parchment paper upward to form a bundle or pouch. Tie it securely at the top with kitchen twine, leaving a little room for steam to circulate inside.
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10
Repeat the process for the remaining five pouches.
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11
Prepare a large steamer pot (tamalera) with enough water to reach just below the steamer rack. Bring the water to a boil.
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12
Arrange the mixiote pouches upright on the steamer rack. Cover the pot with a tight-fitting lid (you can place a clean kitchen towel under the lid to catch condensation).
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13
Reduce heat to medium-low and steam for 2 hours. Check the water level occasionally and add more boiling water if it gets too low.
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14
After 2 hours, carefully remove one pouch to check for doneness. The lamb should be fork-tender and falling apart.
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15
Let the pouches rest for 10 minutes before serving. Serve them unopened on individual plates so guests can experience the aromatic steam when they cut the twine.
💡 Chef's Tips
If you cannot find lamb, beef chuck or pork shoulder make excellent substitutes. Ensure the avocado leaves are 'Mexican' variety (Persea americana var. drymifolia) as they have the required anise scent; others may be bitter. Do not skip straining the adobo; a silky sauce is the hallmark of a professional mixiote. You can add a small piece of xoconostle (sour prickly pear) inside each pouch for a traditional acidic brightness. Avoid overfilling the pouches, as they need space for the steam to tenderize the meat properly.
🍽️ Serving Suggestions
Serve with warm corn tortillas to soak up the rich adobo juices. Pair with a side of 'Arroz Rojo' (Mexican red rice) and refried black beans. Offer a fresh 'Salsa Borracha' (drunken sauce) made with pasilla chilies and pulque or beer. Accompany with a glass of chilled Jamaica (hibiscus) tea or a glass of medium-bodied red wine like a Tempranillo. Garnish with fresh cilantro and finely diced white onion on the side.