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.
Prep Time35 mins
Cook Time120 mins
Total Time155 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Carefully lift the parcels onto a warm platter and let them rest 5 minutes so the juices redistribute before serving.
- 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.
More Mexico Recipes You’ll Love
Craving more flavors from Mexico? Try these traditional recipes:
- Smoky Chipotle Chicken Tacos with Charred Pineapple-Habanero Salsa
- Beer-Battered Baja Fish Tacos with Chipotle Crema and Charred Lime Slaw
- Smoky Chicken Tinga Tacos with Charred Corn-Poblano Slaw and Crispy Cheese Skirt
