Photograph of the finished Mixiotes de conejo

Mexico · Thỏ gói lá maguey hấp Mixiote

Mixiotes de conejo

3 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rabbit meat Rabbit meat 1.8 kg
  • Photograph of Maguey leaves Maguey leaves 16 leaves
  • Photograph of Mexican dried chillies Mexican dried chillies 160 g
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 32 g
  • Photograph of Bay leaf Bay leaf 12 leaves
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Potato Potato 720 g
  • Photograph of Tortilla Tortilla 16 leaves

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.

Start cooking