Tacos de Mixiote
Tender lamb steamed in fragrant spiced paste wrapped in parchment, then shredded and served in warm tortillas with fresh lime and onion. A showstopper Mexican classic with minimal active time.
- Total time
- 50 min
- Servings
- 4
- Calories
- 512
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder, boneless
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 4 whole garlic cloves
- 1 tsp cumin
- 2 tbsp olive oil
- 12 whole corn tortillas
- 1 each + 2 whole white onion, limes (for serving)
Instructions
- 1
Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet 30 seconds until fragrant.
- 2
Place toasted chiles in a bowl, cover with hot water, and soak 15 minutes until soft.
- 3
Cut lamb into 3-inch chunks. Season generously with salt and black pepper.
- 4
Drain chiles. Blend with garlic, cumin, olive oil, and 1/4 cup water until a thick paste forms.
- 5
Tear 4 pieces of parchment paper (12×16 inches each). Divide lamb among them, centering chunks.
- 6
Coat each lamb portion generously with chile paste. Fold parchment in half and crimp edges tightly to seal.
- 7
Bring 1/2 inch water to simmer in a large pot. Stack parchment packets seam-side up inside. Cover with foil.
- 8
Steam 35 minutes until lamb is fork-tender and releases easily from the packet when opened.
- 9
Warm tortillas in a dry skillet 20 seconds per side. Stack on a cloth to keep warm.
- 10
Shred lamb with two forks. Pour cooking juices from parchment into a small bowl. Dice white onion finely.
- 11
Fill each warm tortilla with shredded lamb. Top with onion and a squeeze of fresh lime. Serve hot.
Tools you’ll need
- 12-inch skillet
- blender or food processor
- large pot with lid
- parchment paper
- aluminum foil
- kitchen shears or knife
- two forks for shredding
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
