Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup chicken broth
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 8-10 dried corn husks
For the Chipotle Sauce:
- 2 chipotle peppers in adobo sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. lime juice
- 1/4 tsp. salt
Special equipment needed:
- Large pot
- Blender
- Steamer basket
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes.
2. In a large pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides.
3. Add the onion and garlic to the pot and cook until softened.
4. Add the oregano, cumin, smoked paprika, salt, and black pepper to the pot and stir to combine.
5. Pour in the chicken broth and lime juice and bring to a simmer.
6. Reduce the heat to low and cover the pot. Cook for 1-2 hours, or until the lamb is tender.
7. While the lamb is cooking, make the chipotle sauce. In a blender, combine the chipotle peppers, sour cream, mayonnaise, lime juice, and salt. Blend until smooth.
8. Once the lamb is cooked, remove it from the pot and shred it with a fork.
9. Take one of the soaked corn husks and lay it flat on a work surface. Spoon some of the shredded lamb onto the center of the husk.
10. Fold the sides of the husk over the lamb, then fold the bottom of the husk up over the top.
11. Repeat with the remaining corn husks and lamb.
12. Place the filled corn husks in a steamer basket and steam for 30-40 minutes.
13. Serve the lamb mixiotes with the chipotle sauce and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Total time: 3-3.5 hours
Temperature:
Cook the lamb over medium-high heat and steam the mixiotes over medium heat.
Serving size:
This recipe makes 8-10 lamb mixiotes.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 11g
Protein: 28g
Sodium: 660mg
Substitutions for ingredients:
You can use beef or pork instead of lamb. You can also use fresh corn husks instead of dried.
Variations:
You can add diced tomatoes or bell peppers to the lamb mixture for extra flavor.
Tips and tricks:
- Make sure to soak the corn husks for at least 30 minutes before using them.
- Use a steamer basket to cook the mixiotes evenly.
- Serve with rice and beans for a complete meal.
Storage instructions:
Store any leftover lamb mixiotes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mixiotes in a steamer basket and steam for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb mixiotes on a platter with the chipotle sauce on the side. Garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, and lime wedges.
Pairings:
Serve with rice and beans, or a side salad.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the lamb is tough, cook it for longer until it is tender.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mixiotes are a traditional Mexican dish that originated in the state of Hidalgo. They are typically made with lamb or beef and cooked in a pit oven.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the chipotle peppers.
Serving suggestions:
Serve the lamb mixiotes with the chipotle sauce and a side of Mexican rice and refried beans for a complete meal.
Related Categories
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Region: Mexican
Taste: Spicy, Tangy, Savory, Smoky, Herbaceous