Photograph of the finished Mixiotes de carnero

Mexico · Thịt cừu ướp ớt hấp gói mixiote

Mixiotes de carnero

2 hr 30 min Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Cumin seeds Cumin seeds 4 g
  • Photograph of Cloves Cloves 4 g
  • Photograph of Cinnamon Cinnamon 4 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Banana leaves Banana leaves 4 leaves
  • Photograph of Dried oregano leaves Dried oregano leaves 4 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Soak Mexican dried chilies and dried chilies in hot water for 20 minutes until softened, then remove the seeds.
  2. 2 Grind the chilies with garlic, cumin, cloves, cinnamon, oregano, vinegar, and salt to make a thick adobo paste.
  3. 3 Mix diced lamb with adobo and refrigerate for at least 4 hours.
  4. 4 Wrap the meat and bay leaves in banana leaves, then tie them tightly into small packages.
  5. 5 Steam the mixiote packets for 2 hours until the meat is tender and has absorbed the sauce.
  6. 6 Open the package while it's still hot, and serve with tortillas and pickled onions.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 5: place the meat packages on the rack, steam under high pressure for 35 minutes, then release pressure naturally for 10 minutes; steps 1–4 and step 6 remain unchanged.

Start cooking