Teresa's Recipes
Mixiotes
A traditional Mexican dish where marinated lamb or pork is steamed in maguey leaves or parchment paper, infused with the flavors of fresh herbs and chiles. This method of cooking preserves moisture and enhances the flavors, creating a tender and aromatic dish.
Ingredients
- 2 pounds, cut into chunks Lamb or Pork
- 10 leaves or sheets Maguey leaves or parchment paper
- 4 cloves, minced Garlic
- 1/2 cup, chopped Fresh cilantro
- 1 tablespoon, dried Oregano
- 1/4 cup Lime juice
- 2 tablespoons Olive oil
- 2, minced Chipotle peppers in adobo sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Calories: 350
- Fat: 20g
- Carbs: 6g
- Protein: 30g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large bowl, combine minced garlic, chopped cilantro, oregano, lime juice, olive oil, minced chipotle peppers, salt, and black pepper to make the marinade.
- Add the meat to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- If using maguey leaves, soak them in hot water for about 30 minutes to soften. If using parchment paper, cut into 12-inch squares.
- Preheat a steamer pot over medium heat.
- Take a piece of marinated meat and place it in the center of a maguey leaf or parchment square. Fold the leaf or paper around the meat, securing it tightly.
- Repeat with the remaining meat and leaves or parchment.
- Place the wrapped meat in the steamer and cover. Steam for 1 to 1.5 hours, or until the meat is tender and fully cooked.
- Remove from the steamer, unwrap carefully, and serve with warm tortillas and fresh salsa.