Mixiotes from the Huasteca Region of Hidalgo

Name: Mixiotes from the Huasteca Region of Hidalgo
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 14 oz lamb shoulder or loin (about 400 grams); as needed mixiote leaves,; 3 dried ancho chiles; 1 dried pasilla chile; 4 allspice berries; 2 whole cloves; 1/2 tablespoon dried oregano; 1/2 teaspoon ground cumin; 1 cup pulque (about 250 ml); 2 avocado leaves; 1 bitter orange; 1/2 head garlic; as needed lard,

Quique Borrayo Sampayo @quiqueborrayo21

COMMENTS: It's important to use special mixiote leaves, which are the thin skin peeled from maguey leaves, to make authentic mixiotes. Soak the leaves in warm water for 15 minutes, just like you would with corn husks for tamales. If you have a pressure cooker, you can cook them in about 1 hour.

Quique Borrayo Sampayo @quiqueborrayo21

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

14 ozlamb shoulder or loin (about 400 grams)
as neededmixiote leaves,
3dried ancho chiles
1dried pasilla chile
4allspice berries
2whole cloves
1/2 tablespoondried oregano
1/2 teaspoonground cumin
1 cuppulque (about 250 ml)
2avocado leaves
1bitter orange
1/2 headgarlic
as neededlard,

Saved

Steps

1 hour 30 minutes

1

Clean and soak the chiles in hot water. Blend them with the pulque, allspice, cloves, oregano, cumin, juice from the bitter orange, garlic, and salt until smooth but not too runny. Strain the sauce and cook it in lard. Let cool and set aside.
2

Marinate the lamb in the sauce for 40 minutes in the refrigerator.
3

Assemble the mixiotes, adding enough sauce to each packet and including an avocado leaf for flavor. Steam for about 2 hours, or until the meat is fully cooked.