Steamed Spiced Lamb or Mixiotes de Carnero are a delicious and easy dinner that will wow any guest.
Steamed Spiced Lamb (Mixiotes de Carnero)
Course: Main Course
Keyword: ancho chiles, lamb, mixiotes
Servings: 6 people
- 2 ½ pounds of lamb cubes
- salt and pepper to taste
- 1 bottle Molli Morelia Taqueria hot sauce with Ancho and Arbol chiles
- 8 avocado leaves lightly toasted (about 10 seconds on each sidjust to the point of fragrance
- 8 mixiote wrappers maguey leaf wrapperor 8 8" squares of parchment paper and 8 8" squares of aluminum foil (or if you have access to banana leaves, use a lightly toasted banana leave to wrap parchment paper, it helps with the looks of the dish!
Place lamb cubes in a glass container. Salt and pepper the lamb cubes and prick them in several places with a fork. Pour half bottle of Morelia Hot sauce over lamb, mix to coat. Reserve the other half. Let marinade for at least 30 minutes, preferably overnight.
Evenly divide the lamb cubes among the mixiote wrappers or parchment paper squares, with an avocado leaf and one to two tablespoons of the remaining Morelia hot sauce. Tie each package with kitchen string and, if using parchment, wrap each in foil and seal tightly.
Place mixiotes on a rack in a steamer or stockpot, with water on the bottom. Cover and steam for 1 ½ -2 hours, adding boiling water to the bottom of the steamer as needed.
To serve, remove foil if used, and place each mixiote in a soup bowl. Each diner unties and unwraps his own, letting the cooking juices flow into the bowl with the meat. Traditional accompaniments for the steamed spiced lamb are fresh salsa verde and warm corn tortillas. Provecho!