Mutton Mixiote (Tlaxcala)

Mixiote de Carnero Recipe (Tlaxcala)

Hello! Today we are going to prepare a lamb mixiote, a traditional dish from Tlaxcala that stands out for its characteristic Mexican flavor and the unique blend of meat and spices wrapped in maguey leaf and avocado leaf. This dish combines ancestral techniques with ingredients typical of Mexican gastronomy, ideal for those who enjoy traditional meals full of history and flavor.

Preparation time

This dish requires time, but the result is worth it. Here are the times for you to organize your kitchen:

• Preparation: 30 minutes
• Cooking: 3 hours
• Total: 3 hours 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the lamb mixiote

• 500 grams of lamb meat with bone and in pieces
• 1 pinch of salt
• 10 guajillo chilies cleaned, without seeds or veins
• 5 ancho chilies cleaned, without seeds or veins
• 1 small white onion
• 6 cloves of garlic
• 3 black peppercorns
• 3 cloves
• 1 small cinnamon stick
• 1/2 tablespoon cumin
• 1 liter hot water
• 1 tablespoon dried oregano
• 1/2 tablespoon thyme
• 1 cup white vinegar
• 1/2 cup canola oil
• 12 avocado leaves toasted for wrapping

If you don't have avocado leaves, the leaves of plantain they can also work as a substitute, although they provide a distinct flavor. For the maguey leaf, you can use heavy-duty aluminum foil if you don't have the original leaves, although the essence of the mixiote is partly thanks to the maguey leaf.

Utensils we will use

• Large pot for cooking the meat
• Pan for toasting avocado leaves
• Blender for making the marinade
• Strainer to remove chili and spice remnants
• Knife and cutting board for ingredients
• Measuring spoons
• Dish for assembling the mixiotes
• Kitchen twine for closing the packages

If you don't have a blender, you can grind the marinade ingredients in a molcajete or finely crush them with a mortar and knife to obtain a homogeneous mixture.

Preparation

1. Adobo preparation

1. Soak the chilies: Place the guajillo and ancho chilies in a bowl with the liter of hot water and let them hydrate for 20 minutes until soft.
2. Grind the spices and vegetables: In the blender, add the hydrated chilies, white onion, garlic cloves, black peppercorns, cloves, cinnamon, cumin, dried oregano, thyme, white vinegar, and salt. Process until a homogeneous mixture is obtained.
3. Strain the mixture: Pass the marinade through a strainer to remove any remaining chili seeds or skin, this will make the sauce smooth and uniform.

2. Meat preparation

1. Season the meat with salt and pepper: Season the lamb pieces with a pinch of salt to enhance the flavor when cooking.
2. Marinate: Place the meat in a container and pour the prepared marinade along with the half glass of canola oil over it. Cover and let rest in refrigeration for at least an hour so that the meat absorbs the flavors.

3. Toast and prepare the avocado leaves

1. Toast the leaves: In a skillet over medium heat, toast the avocado leaves until they are flexible and slightly aromatic. This is crucial to prevent them from breaking when wrapping the meats.
2. Clean and dry: Clean the leaves with a damp cloth if necessary and dry them so that they do not have moisture that affects cooking.

4. Assemble the mixiotes

1. Spread the leaves: Place two avocado leaves one on top of the other to form a sturdy base.
2. Place the meat: Put a piece of marinated meat in the center of the leaves, making sure it is well covered without sticking out.
3. Close the packages: Fold the leaves around the meat to form a package, and tie with kitchen twine so that it does not open during cooking.

5. Cooking the mixiotes

1. Steam cook: Place the mixiotes in a steamer or in a pot with a rack and lid, making sure they do not touch the water directly. Cook over medium heat for approximately 3 hours or until the meat is tender.
2. Watch the water: Check occasionally that the water does not evaporate completely, adding more if necessary to prevent burning.

To finish and serve

Once ready, remove the strings and avocado leaves that wrap the mixiote. You can accompany it with white rice or warm tortillas to enjoy a complete typical meal. This dish is ideal for family gatherings or celebrations, as it combines a deep flavor with the tradition of the state of Tlaxcala, where the maguey leaf and chiltepín provide that special touch so recognized in its gastronomy.

Nutritional Information

• Calories: 450 kcal
• Proteins: 38 g
• Fats: 28 g
• Carbohydrates: 10 g
• Fiber: 3 g

Nutritional values are approximate per serving.

7 practical tips for a perfect lamb mixiote

• Use bone-in lamb meat to give the mixiote more flavor and juiciness.
• Hydrate the chilies well so that the marinade has a smooth, lump-free texture.
• Toasting the avocado leaves improves their flexibility and enhances their aroma.
• Maintain constant steaming so that the meat remains tender, without drying out.
• If you don't have maguey leaves, use aluminum foil to retain moisture.
• Add white vinegar to the marinade to balance flavors and preserve the mixture.
• Close the packages tightly with string to prevent them from opening during cooking.

When is it ideal to enjoy it?

Lamb Mixiote is perfect for family celebrations, mainly during traditional festivities in Tlaxcala, such as the Livestock Fair or the celebrations of New Year. Its intense flavor and the juiciness of the meat make it an ideal dish for autumn and winter, where hot and comforting dishes are enjoyed more, in addition to being excellent as an appetizer for Sunday meals or special events.

Comparative table of mixiotes and similar dishes

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. After trying this lamb mixiote recipe, tell us how it went, what variations you made, or what accompaniments you preferred. Leave your comment and share your own tricks so we can all learn together!

Culinary glossary

• Marinade: A mixture of ground chilies and spices used to marinate meats and give them flavor.
• Maguey leaf: Inner part of the maguey leaf, used to wrap food and add aroma.
• Marinate: Process of letting meat rest in a liquid mixture with spices to absorb flavor.
• Hydrate: Submerging dry foods, such as chilies, in water so they recover their original texture and can be used in preparations.
• Toast: Lightly cooking a food over direct heat to change its texture or aroma, such as avocado leaves.