Mixiote Tacos
Yamilette González
Mixiote is a traditional Mexican dish prepared by wrapping meat in banana leaves or parchment paper and steaming or pit roasting it. Mixiotes can be made using different kinds of meat, such as beef, rabbit, pork, chicken, and even fish. This recipe for mixiote tacos calls for lamb that is marinated in a guajillo-based adobo sauce and then steamed. These tender mixiote tacos are totally worth the long time they take to prepare and are served with a flavorful consommé.
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Ingredients
8
Portions
  • 6 guajillo chiles, for the adobo sauce
  • 2 tablespoons piquín chile, for the adobo sauce
  • 1/4 onions, roasted, for the adobo sauce
  • 2 cloves garlic, for the adobo sauce
  • 1 teaspoon cumin, whole, for the adobo sauce
  • 1/3 sticks cinnamon, for the adobo sauce
  • 1 teaspoon oregano, for the adobo sauce
  • 1 cup chicken broth, for the adobo sauce
  • some salt
  • some pepper
  • 1 kilo lamb shoulder
  • 4 cups water, for the consommé
  • 1 cup chickpeas, for the consommé
  • 1/2 cups carrot, for the consommé
  • 1 teaspoon piquín chile, for the consommé
  • 1/4 cups onion, sliced, for the consommé
  • some banana leaf
  • 3 hojas santas
  • some vegetable oil
  • corn tortillas
  • some onion, for serving
  • some cilantro, for serving
  • some lime, for serving
  • some avocado, for serving
Preparation
3h 15 mins
1h 35 mins
Medium
  • For the adobo, combine guajillo chile, piquín chile, onion, garlic, cumin, cinnamon, oregano, chicken broth, salt, and pepper in a blender. Blend until smooth.
  • Pour adobo on the lamb shoulder. Marinate for 1 hour. Set aside.
  • In a pot, pour water. Add chickpeas, carrots, piquín chile, and onion. Place a steamer and, on top of it, place banana leaves, hoja santa, and marinated meat. Wrap completely. Cook for 90 minutes over medium heat.
  • Cut meat finely. Cook in a pot with oil over medium heat. Season with salt if necessary.
  • Serve the consommé. Prepare mixiote tacos with onion and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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