Mixiotes

Ingredients

Lamb or Pork

2 pounds, cut into chunks

Maguey leaves or parchment paper

10 leaves or sheets

Garlic

4 cloves, minced

Fresh cilantro

1/2 cup, chopped

Oregano

1 tablespoon, dried

Lime juice

1/4 cup

Olive oil

2 tablespoons

Chipotle peppers in adobo sauce

2, minced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. 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.
2. Add the meat to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. If using maguey leaves, soak them in hot water for about 30 minutes to soften. If using parchment paper, cut into 12-inch squares.
4. Preheat a steamer pot over medium heat.
5. 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.
6. Repeat with the remaining meat and leaves or parchment.
7. 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.
8. Remove from the steamer, unwrap carefully, and serve with warm tortillas and fresh salsa.