Tacos de Mixiote with Lamb
Tender lamb steamed in banana leaves with a vibrant chile, tomato, and spice paste—a classic Oaxacan specialty. Unwrap and serve in warm tortillas with fresh garnishes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder, boneless
- 3 whole dried guajillo chiles
- 4 whole garlic cloves
- 2 whole roma tomatoes
- 4 large pieces banana leaves (or parchment paper)
- ½ tsp cumin seed
- ½ whole white onion, sliced
- 12 whole corn tortillas
Instructions
- 1
Stem and seed the guajillo chiles. Toast in a dry skillet 30 seconds per side until fragrant.
- 2
Soak toasted chiles in 1 cup hot water for 8 minutes until softened.
- 3
Drain chiles. Blend with garlic, tomatoes, cumin, 1 tsp salt, and 1/4 cup fresh water until smooth.
- 4
Cut lamb into 2-inch chunks. Toss with the paste and sliced onion; let rest 5 minutes.
- 5
Lay banana leaf pieces across a large pot. Divide lamb mixture evenly onto each leaf.
- 6
Fold leaf edges over to wrap the mixture loosely. Add 1 cup water to pot bottom.
- 7
Cover and steam over medium-high for 30 minutes until lamb is fork-tender.
- 8
Warm tortillas in a dry skillet 20 seconds per side. Unwrap mixiottes and serve in tortillas.
Tools you’ll need
- 12-inch skillet
- blender
- large pot with lid
- cutting board
- knife
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.
