Lamb Mixiotes Steamed in Maguey Leaves

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Mixiotes are a centuries-old preparation from central Mexico in which cubes of lamb are marinated in a smoky chile sauce, wrapped in the tough leaves of the maguey (agave) plant, and steamed until fork-tender. The leaves perfume the meat with a subtle herbal note while keeping every drop of juice sealed inside, and they are presented at the table as edible parcels you unwrap yourself.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 3 gSugar
• 48 gProtein
• 640 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the lamb and marinade

• 1.5 kg (about 3.3 lb) boneless lamb shoulder, cut into 3 cm (1.25 in) cubes
• 2 tbsp white vinegar
• 1 tsp kosher salt, plus more to taste
• 4 whole black peppercorns, lightly cracked

For the chile sauce

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 garlic cloves, roughly chopped
• 1/2 white onion, roughly chopped
• 2 whole cloves
• 1/2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tbsp achiote paste

For wrapping and steaming

• 8 large dried maguey (agave) leaves, soaked in warm water 20 minutes, or substitute banana leaves
• 1/2 cup fresh epazote or parsley leaves
• 2 sprigs fresh thyme
• 2 dried bay leaves
• 3 cups water, for the steamer

Directions

1. Prepare the marinade base: place the chiles in a dry skillet over medium heat and toast 30 to 45 seconds per side until fragrant, then soak in hot water for 15 minutes until softened.
2. Drain the chiles, reserving 1/4 cup of the soaking liquid, and blend them with the garlic, onion, cloves, cumin, oregano, achiote, and reserved liquid until a smooth, thick sauce forms. Stir in the vinegar and salt.
3. Toss the lamb cubes with the sauce in a bowl, cover, and refrigerate for at least 1 hour or up to overnight to let the flavors penetrate.
4. Lay a soaked maguey leaf flat, vein side up, and place a small pinch of epazote, a thyme sprig, and a piece of bay leaf in the center.
5. Spoon 2 to 3 tablespoons of marinated lamb onto the leaf along with a generous spoonful of sauce, then fold the sides in and roll tightly like a small cigar. Tie each parcel with kitchen twine or secure with a strip of leaf.
6. Arrange a steamer basket or inverted heatproof plate in a large pot, add the water, and place the parcels seam-side up on the rack so they are not touching the water.
7. Cover the pot tightly and steam over medium-low heat for 1 hour 45 minutes to 2 hours, checking the water level once and topping up with hot water if needed, until the lamb is fork-tender.
8. Carefully lift the parcels onto a warm platter and let them rest 5 minutes so the juices redistribute before serving.
9. Serve the parcels whole in their leaves with warm corn tortillas, pickled red onions, and a small bowl of the pan juices for spooning over the meat; each diner unwraps their own bundle at the table.

Cook’s Notes

• If true maguey leaves are unavailable, large banana leaves brushed with a little agave nectar mimic the herbal aroma and steam well.
• For the deepest color and flavor, marinate the lamb overnight; the vinegar also helps tenderize the meat during the long steam.
• Always steam, never boil; the parcels should sit above the water so the leaves gently perfume the meat rather than leach flavor into the pot.
• Serve with warm corn tortillas, salsa verde, and a squeeze of lime to balance the rich, earthy lamb.
• Leftover meat and sauce reheat beautifully the next day; shred the lamb and use it as a filling for tacos or tamales.

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