Mixiote
Here is a detailed recipe for Mixiote, this delicious and fragrant Mexican Dish that's sure to tantalize your taste buds.
Ingredients
- 8-10 Dried mixiote leaves
- 2 lbs Beef or lamb meat, cut into small cubes
- 3-4 Dried chili guajillo peppers
- 3-4 Dried chili ancho peppers
- 3-4 Garlic cloves, minced
- 1 Large Onion, chopped
- 2 Tomatoes, chopped
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1 tbsp Thyme
- 1 tbsp Smoked Paprika
- 1 tbsp Salt
- 2 Bay Leaves
- 1/4 cup Vegetable or Canola oil
- 1 cup Water
Instructions
- Begin by soaking the mixiote leaves in warm water for at least 30 minutes until they are soft and pliable.
- While the mixiote leaves soak, prepare the meat by cutting it into small cubes and setting it aside.
- In a large skillet or pan, heat up the vegetable oil over medium-high heat. Once hot, add the minced garlic and onion, and sauté until the onions are translucent and fragrant.
- Next, add the chopped tomatoes and continue to cook until they start to soften.
- Then, add the meat and stir until it's evenly coated with the onion and tomato mixture.
- Add the cumin, oregano, thyme, smoked paprika, and salt. Mix well until the meat is fully coated with the spices.
- Add the bay leaves and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the meat is tender and fully cooked.
- While the meat simmers, prepare the chili guajillo and ancho peppers by removing the stems and seeds, then soaking them in hot water for 15-20 minutes until they are soft.
- Once the peppers are soft, transfer them to a blender or food processor and blend until they form a smooth paste.
- Strain the pepper paste through a sieve to remove any large pieces or chunks.
- Remove the mixiote leaves from the water and pat them dry with a towel.
- To assemble the mixiote, place a small portion of the meat mixture onto the center of a mixiote leaf, then fold the leaf to encase the meat.
- Repeat this process until all the meat is used up.
- Place the mixiote packets into a large pot, and pour the pepper paste over them.
- Cover the pot with a lid and simmer over low heat for 30-40 minutes until the mixiote is fully cooked and tender.
- Serve hot with fresh cilantro, lime wedges, and your favorite side dish.