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    Lamb Mixiote Recipe ?

    Uploaded by

    Obileku Victor
    FYI... Not my research...

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lamb Mixiote Recipe ?

    Uploaded by

    Obileku Victor
    4 views2 pages
    FYI... Not my research...

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    FYI... Not my research...

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views2 pages

    Lamb Mixiote Recipe ?

    Uploaded by

    Obileku Victor
    FYI... Not my research...

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Lamb Mixiote

    Recipe courtesy of Paola Briseño-González for Food Network


    Kitchen

    Mixiote are seasoned packets of lamb, rabbit or chicken that are wrapped in
    agave and steamed on the stovetop or cooked in a barbecue pit (mixiote refers to
    the thin layer of membrane found in the agave stalk). Since not everyone has
    easy access to fresh agave, parchment paper makes a fine substitute. The secret
    to the dish, which is a great addition to a Noche Buena feast, is the marinade: an
    adobo made with full-flavored dried chiles, warm spices and dried avocado
    leaves. If you can’t get the last, a combination of bay leaves and mint adds a
    similar herbiness and liveliness to the dish.

    Level: Intermediate
    Directions:
    Yield: 6 servings
    Total: 8 hr 20 min Special equipment: six 12-by-16-
    (includes marinating time) inch parchment rectangles; six
    Active: 40 min 8-inch twine pieces

    Ingredients: 1 Sprinkle the lamb with 2


    teaspoons salt on both sides and transfer to a nonreactive
    2 pounds boneless leg of lamb, cut
    bowl or large resealable plastic bag. Set aside at room
    into 6 pieces
    temperature while you prepare the adobo.
    Kosher salt
    6 dried guajillo chiles, stemmed 2 Set a dry skillet or comal over medium heat. Add the
    and seeded guajillos, allspice, garlic, anchos, moritas, cloves and
    4 allspice berries cinnamon and toast until the chiles are dark in spots and the
    4 cloves garlic, unpeeled spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl.
    2 dried ancho chiles, stemmed and When cool enough to handle, peel the garlic.
    seeded 3 Add the toasted chiles to a small saucepan with enough
    2 dried morita chiles, stemmed water to cover them by 1 inch. Bring to a boil over medium-
    and seeded high heat, pressing on the chiles to submerge them. Remove
    2 cloves from the heat, cover and let stand until the chiles are fully
    One 2-inch cinnamon stick softened and pulpy, 15 to 20 minutes.
    2 cups chicken broth
    1/2 cup apple cider vinegar
    4 Using a slotted spoon, transfer the chiles to a blender
    (discard the soaking water). Add the reserved toasted spices
    1 teaspoon dried oregano
    and peeled garlic, broth, vinegar, oregano, thyme, onion and 2
    1/2 teaspoon dried thyme teaspoons salt. Puree until completely smooth. Reserve 1/2 cup
    1 small yellow onion, roughly adobo in a container and refrigerate. Pour the rest of the adobo
    chopped all over the lamb until completely coated. Cover the bowl or seal
    6 dried avocado leaves (or the bag and marinate, refrigerated, for at least 6 hours and up
    substitute with 6 dried bay leaves to overnight.
    and 6 mint sprigs)
    Lime slices, rice pilaf and warm
    5 When ready to cook, lay out six 12-by-16-inch parchment
    rectangles. Place a piece of lamb on each and top with a
    tortillas, for serving
    spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf
    and 1 mint sprig). Carefully fold each corner of one of the
    parchment rectangles towards the center, tie it tightly with twine
    and trim any excess parchment. Repeat with the remaining
    parchment rectangles.

    6 Set up a steamer pot with water in the bottom and a steamer


    basket above the water level and bring to a boil over
    medium-high heat. Once the water is boiling and steam is
    coming out, place the lamb packets in the steamer basket in a
    single layer. Cover tightly, lower the heat to medium and steam,
    checking occasionally to make sure there's enough water in the
    bottom, until the lamb is tender and nearly falling apart, about 1
    hour and 30 minutes.

    7 Serve the packets directly on a plate with sliced limes, a side


    of rice pilaf and warm tortillas.

    Copyright 2021 Television Food Network, G.P. All rights reserved.

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