Quick Lamb Mixiote Tacos
Tender lamb steamed in a fragrant chile-cumin sauce, ready in 20 minutes. Serve in warm tortillas with fresh lime and cilantro for an authentic Mexican handheld.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, cut into 1-inch pieces
- 3 whole dried guajillo or ancho chiles, stemmed
- 4 whole garlic cloves
- 1 tsp ground cumin
- 1 pinch salt and pepper to taste
- 8 whole warm corn tortillas
- 1 bunch + 1 lime fresh cilantro and lime wedges
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat for 1 minute until fragrant, then soak in 1 cup hot water for 5 minutes.
- 2
Blend soaked chiles with garlic, cumin, salt, pepper, and 1/4 cup soaking liquid until completely smooth.
- 3
Toss lamb pieces with chile sauce until fully coated. Arrange on parchment paper in a large piece of foil.
- 4
Fold foil over lamb to seal completely. Place seam-side up in a skillet with 1/2 cup water on the bottom.
- 5
Cover skillet and steam over medium-high heat for 12 minutes until lamb is fork-tender and pale pink at the thickest part.
- 6
Warm tortillas directly over a gas flame or in a dry skillet until pliable, about 20 seconds per side.
- 7
Fill each tortilla with lamb and sauce. Top with cilantro and serve with lime wedges.
Tools you’ll need
- 12-inch skillet with lid
- blender or food processor
- large sheet of parchment paper
- heavy-duty aluminum foil
- knife and cutting board
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