Lamb Tacos al Mixiote
Tender lamb wrapped in aromatic spices and steamed in parchment until fall-apart tender. Served warm in soft tortillas with lime and fresh garnish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb lamb shoulder, boneless, cut into 1-inch pieces
- 3 whole dried guajillo chiles, seeds removed
- 4 whole garlic cloves
- 1 tsp cumin seeds
- 1 whole lime (juiced)
- 8 whole corn tortillas, small
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Tear guajillo chiles into pieces. Pour boiling water over them and soak 8 minutes until soft.
- 2
Drain chiles. Blend with garlic, cumin, lime juice, and 2 tbsp water until smooth paste forms.
- 3
Toss lamb pieces with chile paste until fully coated. Season generously with salt and pepper.
- 4
Tear 4 large pieces of parchment paper. Divide lamb evenly among them, wrap tightly into bundles.
- 5
Place bundles seam-side up in a skillet with 1/4 cup water on the bottom. Cover with a lid.
- 6
Steam over medium heat 15 minutes. Lamb should shred easily with a fork when done.
- 7
Warm tortillas in a dry skillet 30 seconds per side until pliable.
- 8
Open parchment bundles carefully. Divide shredded lamb among tortillas. Top with cilantro and serve.
Tools you’ll need
- blender
- 12-inch skillet with lid
- parchment paper
- fork for shredding
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