Mixiote de Borrego

Experience the authentic flavors of Mexico with this traditional Mixiote de Borrego recipe. This dish features succulent lamb cubes marinated in a rich, spicy adobo sauce, wrapped in parchment, and steamed to perfection. Complemented by nopales and a chunky green salsa, it's a feast of vibrant spices and textures that will transport your taste buds to the heart of Mexico.

Ingredients

For the Adobo:
🌶️ 100 gr. boiled Chile Guajillo
🌶️ 100 gr. boiled Chile Ancho
🌶️ 100 gr. Chile Pasilla
🌶️ 25 gr. Chile Morita
🧅 1 White Onion
🧄 3 Garlic Cloves
🍃 5 Bay Leaves
🌸 5 Cinnamon Sticks
🌰 4 Allspice Berries
🌿 1 Clove
🌿 3 gr. Oregano
🌿 2 gr. Cumin
🍲 Beef Broth (any brand)
🧈 Lard or Corn Oil

For the Assembly:
📜 2 Pieces of Mixiote Parchment Paper
🍖 200 gr. Lamb Pulp in Cubes
🥓 50 gr. Pork Rinds
🌵 150 gr. Cooked Nopales
🍏 1/2 Sour Prickly Pear, optional
🍃 Avocado Leaves

For the Salsa Verde with "Stumbles":
🍅 500 gr. Tomatillo
🧅 100 gr. White Onion
🧄 2 Garlic Cloves
🌶️ Serrano Pepper
🌿 Cilantro
🥑 Avocado
🧂 Salt

For the Accompaniments:
🍚 Mexican Rice
🌮 Tortillas

Instructions

1- Adobo Preparation:

• Boil chiles (Guajillo, Ancho, Pasilla, Morita) until tender. Blend with onion, garlic, bay leaves, cinnamon, allspice, clove, oregano, and cumin. Use beef broth as needed for a smooth consistency.
• Strain the adobo mixture.
• In a pot, sauté the strained adobo in lard or corn oil. Season with salt and simmer for 25 minutes.

2- Assembly of Mixiotes:

• Rehydrate mixiote parchment by soaking in water.
• On each piece of paper, layer cubes of lamb, spoon generous amounts of adobo over the meat, and add cooked nopales, pork rinds, and an avocado leaf.
• Spoon extra adobo on top, fold paper edges, and tie securely with kitchen twine to form packets.

3- Cooking the Mixiotes:

• Arrange packets in a steamer pot, filling the base with beef broth for flavor.
• Steam for 2 hours until lamb is tender.

4- Salsa Verde with "Stumbles":

• Blend tomatillos, onion, garlic, serrano pepper, cilantro, and salt until smooth.
• Mix in cubed avocado and chopped cilantro after blending.

5- Serving:

• Serve mixiotes hot with Mexican rice, warm tortillas, and chunky salsa verde.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: Not specified
Equipment: Cooking Pot, Blender, Colander, Steamer (Vaporera), Cutting Board, Knife, Spoons/Ladle, Small Bowls, Kitchen Twine

Cooking Tips:

• Experiment by substituting lamb with other proteins or making it a vegetarian dish.
• Customize chile mix based on desired heat levels.
• Freeze extra adobo in ice cube trays for future use.
• Rehydrate mixiote parchment properly to prevent tearing during steaming.

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Mixiote de Borrego