Mixiotes de conejo

Method

1. 1 Soak the rabbit meat in vinegar water for 2 hours, then rinse it to remove the wild smell.
2. 2 Rabbit meat is very lean, so marinate it for 6 hours and wrap it tightly to prevent it from drying out during steaming.
3. 3 Soak dried chilies and then blend them with vinegar, garlic, oregano, and cumin seeds to make adobo sauce.
4. 4 Marinate the chopped rabbit meat in the sauce for 6 hours in the refrigerator.
5. 5 Lightly toast the maguey leaves, then wrap the meat, potato cubes, and bay leaves together to form a tightly sealed package.
6. 6 Steam for 2 hours and 30 minutes, then open the package at the table and eat with cornbread.

With an appliance

• Pressure cooker 2 hr

  Replace step 6: steam under high pressure for 40 minutes, then release the pressure naturally; still wrap in maguey leaves.