Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 2-inch cubes
- 10 dried guajillo chilies, stemmed and seeded
- 5 dried ancho chilies, stemmed and seeded
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1/4 cup water
- 10-12 banana leaves, cleaned and cut into 12-inch squares
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
- Blender or food processor
- Large mixing bowl
- Kitchen twine
Step-by-step instructions:
1. In a large mixing bowl, combine the lamb, onion, garlic, cumin, oregano, salt, and black pepper. Mix well and set aside.
2. In a blender or food processor, combine the guajillo chilies, ancho chilies, vegetable oil, orange juice, lime juice, white vinegar, and water. Blend until smooth.
3. Pour the chili mixture over the lamb and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Take a banana leaf square and place a few pieces of lamb in the center. Fold the banana leaf over the lamb to create a packet. Tie the packet with kitchen twine to secure it. Repeat with the remaining lamb and banana leaves.
6. Grill the lamb packets for 15-20 minutes, turning occasionally, until the lamb is cooked through and the banana leaves are charred.
7. Remove the lamb packets from the grill and let them rest for 5 minutes.
8. Carefully open the banana leaf packets and transfer the lamb to a serving platter. Sprinkle with chopped cilantro.
Time:
Preparation time: 30 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Protein: 34g
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Sodium: 550mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Guajillo chilies can be substituted with New Mexico chilies.
- Ancho chilies can be substituted with pasilla chilies.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add sliced onions and bell peppers to the lamb mixture for added flavor.
- Use the grilled lamb mixiote as a filling for tacos or burritos.
- Serve with a side of rice and beans.
Tips and tricks:
- Soak the banana leaves in warm water for 30 minutes before using to make them more pliable.
- Use kitchen scissors to cut the banana leaves into squares.
- Make sure to tie the banana leaf packets tightly to prevent the marinade from leaking out.
- If using a grill pan, make sure to oil it well to prevent sticking.
Storage instructions:
Leftover lamb mixiote can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb mixiote in a microwave or oven until heated through.
Presentation ideas:
Serve the grilled lamb mixiote on a large platter with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican street corn
- Avocado salad
- Grilled pineapple
Troubleshooting advice:
- If the banana leaves are burning too quickly, reduce the heat of the grill or grill pan.
- If the lamb is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to marinate the lamb in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the lamb is cooked to a safe temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Mixiote is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with meat, chili peppers, and spices, wrapped in parchment paper or banana leaves, and cooked over an open flame.
Flavor profiles:
The grilled lamb mixiote has a smoky and spicy flavor, with a hint of tanginess from the citrus marinade.
Serving suggestions:
Serve the grilled lamb mixiote with a side of Mexican rice and refried beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican