Ingredients:
150 gr Chile Ancho
200 gr Chile Guajillo
60 gr chopped garlic
5 gr cumin, clove and oregano
50 gr apple vinegar or orange juice
100 gr chopped onion
1.5 kg leg of lamb
10 maguey leaves (mixiote leaves)
Thin rope
Preparation:
· Remove seeds from the chiles and soak in warm water for 30 minutes.
· In a mixer, mix the soaked chiles, garlic, vinegar, cumin, clove and onion.
· Cut the lamb into cubes and mix with the chile mixture. Marinate for 30 minutes.
· Soak mixiote leaves in warm water till soft for about 20 minutes.
· Cut the mixiote leaves into large squares.
· Fill the mixiote leaves with the lamb and chile filing, form a sack and tight the sacks on top with a rope.
· Steam mixiotes for 25 minutes.
· Serve with a warm tortilla.
2 comments:
Martita Im now a grea fan of your blog! I love your recipes and pictures, its a shame that your beautifull self is not appearing in them! Im making the lamb mixote this week and Im sure I will love it! Im also going to Cabo soon and will consider your culinary vacations maybe me and Jahir can take that cooking class in sea of cortes. Wana come to cabo? love Z
Zorayaaaaaa!!!!! Thank you :) Btw, the mixiotes are really really good and sooo easy to make. Next time I will make them with fish or camarones. When are you going to Cabo? and we have to meet. I miss you.
Post a Comment