Photograph of the finished Mixiote de carnero

Mexico · Cừu hấp lá gói Mixiote

Mixiote de carnero

2 hr 40 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 600 g
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Banana leaves Banana leaves 8 leaves
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Shallots Shallots 1.2
  • Photograph of Salt Salt 16 g

Method

  1. 1 Roast dried chilies for 40 seconds, then soak in hot water for 20 minutes. Blend them with garlic, shallots, vinegar, and salt to make a thick marinade.
  2. 2 Marinate the lamb, cut into 4 cm cubes, for 6 hours; the vinegar helps to tenderize the meat and remove the gamey smell of the lamb.
  3. 3 Heat banana leaves over a fire for 10 seconds to make them pliable, then wrap each portion of meat tightly with the marinade and bay leaves.
  4. 4 Arrange the packages in a steamer and steam continuously for 2 hours over medium heat, adding boiling water whenever it evaporates.
  5. 5 Open the package right on the plate to prevent the juices from escaping; the meat should separate when picked up with a fork.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: steam the lamb packages under high pressure for 35 minutes, then release the pressure naturally for 10 minutes; steps 1–3 and step 5 remain unchanged.

Start cooking